(navigation image)
Home American Libraries | Canadian Libraries | Universal Library | Community Texts | Project Gutenberg | Children's Library | Biodiversity Heritage Library | Additional Collections
Search: Advanced Search
Anonymous User (login or join us)
Upload
See other formats

Full text of "Pan-Pacific cook book; savory bits from the world's fare"

NYPL RESEARCH LIBRARIES 



3 3433 07736245 1 







PAN-PACIFIC COOK BOOK 



SAVORY BITS 
FROM THE WORLD'S FARE 



COMPILED BY 

L, L. MCLAREN 



THE BLAIR-MURDOCK COMPANY 

SAN FRANCISCO 

1915 






NEW YORK f 
TIC 1 'RY 

27444SB 



TILUiiiN bi, 
B 1944 L 



COPYRIGHT, 1915 
L. L. MCLAREN 



PREFACE 

"Of making many (cook) books there is no end." 

Ecclesiastes xii : 12. 

In imposing another contribution of a culinary nature on a 
long-suffering public, I offer a word of justification, if not of 
apology. 

The gleanings of a good many pleasant years are em- 
bodied in the following pages. The publication of ''High 
Living" and the kind reception accorded to it bore in upon 
me the need of presenting to the American housewife a few 
dishes borrowed from foreign countries and possessing the 
merit of being cheap and easy to prepare. 

In making my selection from a large stock of material at 
hand, I have chosen, in many cases, those recipes which will 
help to keep down the cost of living. For example, I have 
rejected the national cake of Russia, served at Easter, which 
calls for 1000 or more eggs, in favor of the humble confec- 
tion which contains no eggs at all. 

In our cosmopolitan San Francisco we have singular op- 
portunities of varying the monotony of our menus, and, in 
epitomizing this collection, I have been struck with the 
divergencies in preparations which contain the same ingre- 
dients. It is no less remarkable that in cookery as in folk- 
lore striking resemblances can be found in races remote 
from each other in space, origin and language. 

The recipes are arranged as far as practicable for six 
people and are intended for those who understand the rudi- 
ments of cooking. 

I have included in these pages original contributions of 
certain resourceful housekeepers of our own State which 
ordinarily would not have appeared in print. 

L. L, MCLAREN. 



fc^ 

9 



SOURCES OF RECIPES 



CLASSIFICATION BY COUNTRIES 



Algeria 

America 

Arabia 

Argentina 

Armenia 

Australia 

Austria 

Bavaria 

Bengal 

Belgium 

Bohemia 

Bolivia 

Brittany 

California 

Canada 

Chile 

China 

Cuba 

Denmark 

East India 

Egypt 

England 

Finland 

France 

Germany 

Greece 

Guatemala 

Hawaii 

Hindustan 

Holland 



Hungary 

India 

Ireland 

Italy 

Japan 

Java 

Little Russia 

Mexico 

Montenegro 

Morocco 

New Zealand 

Normandy 

Norway 

Panama 

Persia 

Peru 

Poland 

Portugal 

Roumania 

Russia 

Scandinavia 

Scotland 

Siberia 

Sicily 

Spain 

Sweden 

Switzerland 

Turkey 

Uruguay 

Venezuela 



INDEX BY SUBJECTS 



Hors d'CEuvres, Cocktails and Savories 



Alligator Pear Cocktail.... 1 

Ancnovy Aigrettes English 2 

Artichokes and Appetitsild. 3 

" Caviar .... 4 

Canape a 1'Exposition 5 

Caviar Pancakes 6 

and Shrimps 

Chicken Liver 

Crab or Shrimp Cocktail... 9 
Croutes a la Stanley Eng- 
lish 10 

Herring Sticks 11 



Kippered Herring, Souffle 

English 12 

Milt Fingers 13 

Mushroom Canape 14 

Olive Custards Scotch. ... 15 

Oyster Custards 16 

Pofesen Austrian 17 

Prunes and Olives 18 

Sardine Rarebit 19 

Scotch Woodcock 20 

Seco de Tortilla Mexican. 21 

Smoked Fish Stick. 22 



Almendral Spanish 

Apple Polish 

Artichoke Puree Califprnian 

Avocado (Alligator Pear) . . 

Bisque of Shrimps French 

Bortch (Beet) Little Rus- 
sia 

Bouillabaisse S. of France. 

Casuela National Soup of 
Chile 

Chicken Sambayon Mexi- 
can 

Ciopino Neapolitan 

Cock-a-Leekie Scotch .... 

Cocoanut Cream Hindu- 
stani 

Consomme with Tortolini 
Italian 

Crab Soup San Franciscan 

Currant Belgian 

Fish Soup Russian 

Fruit Soup Norwegian . . . 

Garbure aux Choux Bour- 



geoise 

Lentil Bavarian .- . . 

Mexican 

Minestrone National 

of Italy 

Noodle German , 



Soup 



Soups 

23 Norwegian 45 

24 Olla Podrida Spanish 46 

25 Onion French Peasant ... 47 

26 Oushki Russian 48 

27 Petite Marmite French ... 49 
Portuguese Soup 50 

28 Potage Rizotto Turkish .. 51 

29 Pot-au-Feu National Soup 

of France 52 

30 Puchero National Soup of 

Argentina 53 

31 Puree of Garbanzos 54 

32 Rahm Suppe Austrian .... 55 

33 Rassolinick A National 

Soup of Russia 56 

34 Sopa Con Albondigas Mex- 

ican 57 

Sopitas Chilean 58 

36 Sorrel French 59 

Suppe Mit Lebereis Vien- 

38 nese 60 

Swiss Soup 61 

Tavouk Gueunksis Turkish 62 

40 Tchi A National Soup of 

41 Russia 63 

42 Tsorbassi Russian 64 

Veal Soup French 65 

43 Wine North German 66 
44 



INDEX BY SUBJECTS 



Fish and Shell Fish 



Bacalao Mexican 67 

Barracuda Italian 68 

Brandad of Codfish Mexi- 
can 69 

Brook Trout au Bleu Aus- 
trian 70 

Filet of Fish Atherton- 

wood 71 

Finnan Haddie Isle de Mi- 

quelon 72 

Fish Custard New Zealand 73 

" Genoese 74 

Glace 75 

Grecian 76 

Moultee Javanese ... 77 

a la Provengale 78 

Stew Danish 79 

" German 80 

and Tomato Japanese 81 
Halibut Pudding Norwe- 
gian 82 

Herrings in Jelly Dutch. . . 83 

Herring Rolls 84 

Matelote of Fish French . . 85 
Moki and Tomato New 

Zealand 86 

Rock Cod and Cabbage a la 

Lorraine 87 

Fish and Meat Sauces 

Agra Dolce Italian 112 

Bacon Sauce English 113 

Chaudfroid French 114 

Cherry a la Cavendish 115 

Chile Colorado or Smother 

Mexican 116 

Chile Mexican 117 

Cocoanut Cream Hawaiian 118 

Color Chilean 119 

Combination Salad Dress- 

Jng 120 

Conserve Italian 121 

Court Bouillon French ... 122 

Cream Sauce 123 

Curry Hindustani 124 

Dressing for Cold Meat or 

Fish 125 

Dutch Sauce 126 

East Indian Salad Dressing. 127 

Fish Sauce German 128 

" Italian 129 



Salmon, Pickled English.. 88 
Sandabs aux Fines, Herbes. 89 
Sardines and Chile Peppers. 90 

Shad, Baked German 91 

Sole a la Lagunitas 92 

" Neapolitan 93 

" Venetian 94 

Striped Bass and Goose- 
berries 95 

Tuna Fish and Squash 96 

Clams Mariniere Bretonne 97 
and Rice Mexican . 98 

" Vermicelli 99 

Crabs and Okra 100 

Omelette a la Manchu 

Chinese 101 

Crab Soufflee 102 

Mussels, Bordelaise 103 

a la Poulette 104 

Oysters and Almonds 105 

Pickle Spanish ... 106 
and Shrimps, Curry 107 

Shrimp Gumbo 108 

Mexican 109 

Toast a la Bonne- 

femme French 110 

Shrimp a la Whitebait Ill 

and Salad Dressings 

Fish Sauce Russian ...... 130 

Gribiche Parisian 131 

Italian For Spaghetti, Tag- 

liarini, Fish, etc 132 

Kaihelo Hawaiian 133 

Orange Sauce for Meat 

and Game 134 

Polonaise Sauce 135 

Roquefort Cheese Salad 

Dressing 136 

Roux Brown 137 

" White 138 

Russian Sauce for Cold 

Slaw 139 

Salza Mexican 140 

Spanish Sauce No. 1 141 

"2 142 

Tomato Butter English... 143 
Wow Wow Sauce Old 

English 144 



INDEX BY SUBJECTS 



Egg Entrees 



Eggs a 1'Aiglon 145 

a 1'Ardenaise 146 

a la Athertonwood . . 147 

Caracas 148 

aux Croutons 149 

East Indian 150 

a 1'Exposition 151 

Genevoise 152 

Grecian 153 

Gruyere 154 

Guatemalan 155 

Hindu 156 

Vegetable 

Aji or Ajiaco Peruvian . . 167 

Alligator Pears, Scalloped. 168 

Artichokes Genevoise 169 

al Forno Ital- 
ian 170 

Artichokes a 1'Huile Ital- 
ian 171 

Artichokes Torta Gene- 
voise 172 

Artichokes Venetian 173 

Asparagus a la Creme 

French 174 

Asparagus Custard Eng- 
lish 175 

Asparagus Nicoise 176 

and Parmesan 

Italian 177 

Barbouillade Creole 178 

Beets Glazed 179 

Brussels Sprouts and Chest- 
nuts Swiss 180 

Cabbage al Forno Italian. 181 

Calabasita Chilean 182 

Callalau Grecian 183 

Carrots Braised with To- 
matoes New Zealand... 184 
Carrots a la Pompadour 

French 185 

Cauliflower Polonaise 186 

Celery Flan 187 

Fritters 188 

Ring Mould 189 

Chard, Italian 190 

Swiss 191 

Chitchkee East Indian . . . 192 

Colache Mexican 193 

Colcannon Irish . 194 



Eggs and Mushrooms 157 

(Pie) a la Marseilles. 158 

Normandy 159 

Pomodoro 160 

" a la Stork 161 

Stuffed a la Valpar- 
aiso 162 

en Surprise 163 

" Swiss 164 

Tres Moutarde 165 

Spanish Omelette 166 



Entrees 

Corn Mousse Argentina . . 195 

Dhal East Indian 196 

Eggplant al Forno Italian 197 
and Tomato .... 198 
Flor de Calabaza Mexican 199 
Frijoles (Beans) Mexican. 200 
Fritura Mixta (Vegetables) 

Spanish 201 

Green Peas Italian 202 

and Mint Eng- 
lish 203 

Jerusalem Artichokes 204 

Italian 205 

Kohl Rabi (Chinese Tur- 
nip) German 206 

Locro Chilean 207 

Macedoine of Vegetables 

Italian 208 

Mange Tout au Lard 

French 209 

Mushrooms and Rice Ital- 
ian 210 

Okra West Indian 211 

Ombrelle d'Ostende Bel- 
gian 212 

Onion Stuffed with Corn 

a la Hillsborough 213 

Onion Torta Italian 214 

Oyster Plant Genevoise . . 215 
Perog (Cabbage Pie) Rus- 
sian 216 

Petit Pois au Lard French 217 

Potatoes Batangos 218 

and Cheese Mexi- 
can 219 



8 



INDEX BY SUBJECTS 



Potatoes Deviled German. 220 

Pompeian 221 

Pumpkin Florentine 222 

Italian 223 

Rice Chinese 224 

" Mexican 225 

" Neapolitan 226 

" Ring Mould 227 

Risotto Italian 228 

Spinach Arabian 229 

" and Green Peas, 

Ring Mould 230 

Squash Hubbard 231 

Italian 232 

" and Mushrooms 233 



String Beans Spanish .... 234 

Subrics of Split Peas 235 

Summer Squash 236 

Tomatoes and Apples Lag- 

unitas 237 

Tomatoes Bengal 238 

East Indian ... 239 

Sicilian 240 

Topic Armenian 241 

Umitas Spanish 242 

Vegetable Marrow Eng- 
lish 243 

Zucchini Italian 244 

and Tomatoes 
Florentine 245 



Entrees and Lunch Dishes 



Albondigas Mexican 246 

Bahmia Armenian 247 

Baked Potato and Sausage. 248 
Beef Loaf Hungarian .... 249 
Beefsteak Pudding Eng- 
lish 250 

Beef Stew Australian .... 251 

Bourequis Armenian 252 

Braciolini Florentine 253 

Bubble and Squeak Aus- 
tralian 254 

Cabbage Stuffed Danish . . 255 

Swedish . 256 

Canadian Roll 257 

Carbonada Chilean 258 

Cardon French 259 

Cassoulet (Old French) 

Carcasonne 260 

Chalupe Mexican 261 

Chanfaina of Liver Span- 
ish 262 

Charquican Chilean 263 

Chile con Carne Mexican. 264 

Rellenos Mexican . . 265 
Can Quesa 

Mexican 266 

Chinese Noodles, Baked . . . 267 

Fried ... 268 

Chops, Deviled English... 269 

Chop Suey Chinese 270 

Chupe Peruvian 271 

Cornish Pasties 272 

Corn Pudding Chilean 273 

Tamale 274 

Coulibac Russian 275 



Deviled Drumsticks Eng- 
lish 276 

Deviled Meat Chilean .... 277 

Dolma Grecian 278 

Egyptian Macaroni 279 

Empanada Chilean 280 

Empanaditas Chilean 281 

Enchiladas Mexican 282 

Estofado de Madrid 283 

Fleisch Kuchen German . . 284 

Frico Spanish 285 

Fritura Mixta (Meats) 

Spanish 286 

Goulash Hungarian 287 

of Ox-cheek 

Polish 288 

Guiso de Carne Guatemal- 
an 289 

Hachis Italian 290 

Haggis Scotch 291 

Ham and Green Peas Chi- 
nese 292 

Tortilla Mexican ... 293 

Kabat Roumanian 294 

Kabobs Turkish 295 

Krenn Fleisch Bohemian . 296 

Kromeskies Polish 297 

Lamb Haricot English . . . 298 
Leber Kloesse German . . . 299 
Lengue con Polio Mexican 300 

Liver Loaf French 301 

Nivernaise French . 302 
" and Onions Turkish 303 



Lomo Peruvian 
Los Angeles . . . 



304 
305 



INDEX BY SUBJECTS 



Marrow and Mushrooms 

English 306 

Meat Balls and Celery Root 

Belgian 307 

Meat Pancakes Swiss .... 308 
Minuten Fleisch German.. 309 

Mock Smelt Chilean 310 

Musaka Austrian 311 

Navarin aux Pommes 

French 312 

Noodles and Ham German 313 
and Scrambled Eggs 

German 314 

Onion Dolmas Turkish . . 315 
Papas Rellenos Mexican.. 316 
Paprika Schnitzel German 317 
Pie-Quot (Spare Ribs) 

Chinese 318 

Pilaf Turkish 319 

Pilmen Siberian 320 

Poerkoell Finnish 321 

Pork and Potato Dumplings 

Scandinavian 322 



Quince Yukne Turkish ... 323 
Rissoles New South Wales 324 

Ropa Vieja Spanish 325 

Roulade of Beef German. 326 
Sausage and Potatoes 

English 327 

Schaschiks Circassian .... 328 
Sopa Rellena Peruvian . . . 329 

Stufata Italian 330 

Sweetbreads South Park.. 331 
Tagliarini and Beef Ar- 
gentina 332 

Tamale A National Dish 

of Mexico 333 

Tamale Loaf 334 

Pudding Mexican. 335 
Toad-in-the-Hole Austra- 
lian 336 

Tortas de Carne Spanish.. 337 

Ternera Peru- 
vian 338 

Tripe Mexican 339 



Meat, Poultry and Game 



Beef and Soy Japanese. . . . 340 

Hot Pot English 341 

Lamb Roast and Cucumbers 342 
Mutton Shoulder Stuffed 

New Zealand 343 

Puchero National Dish of 

the Argentine 344 

Rump Steak Farci New 

Zealand 345 

Smoked Ham of Mutton and 

Cabbage National Dish 

of Montenegro 346 

Steak, Deviled 347 

Tongue Mexican 348 

Spanish 349 

with Walnut Sauce 

Spanish 350 

Veal Galantine English... 351 

Roast German 352 

Shoulder Bourgeoise 353 

" Stuffed Italian 354 

Arroz y Polio a la Valen- 

ciana Spanish 355 

Chicken Bourgeoise 

French 356 

Chicken Cassoulet Old 

French 357 



tt 









Chicken Guatemalan 358 

Chicken Hawaiian 359 

Curry Hindustani 360 

en Papillote 361 

Picante Peruvian . 362 

Pilaf Persian 363 

and Pineapple a la 

Pekin Chinese 364 

Chicken in Pipian Mexi- 
can 365 

Chicken Satsuma Japanese 366 
Couscous National Dish of 

Algeria and Morocco .... 367 
Polio Con Arroz Argen- 
tina 368 

Polio Mole Colorado Mex- 
ican 369 

Poulet en Cocotte French 370 
au Fromage Bre- 

tonne 371 

Poulet Henri IV A Nation- 
al Dish of France 372 

Poulet au Lait French 

Peasant 373 

Spanish Chicken 374 

Country Captain East In- 
dian 375 



10 



INDEX BY SUBJECTS 



Guinea Hen en Casserole . . 376 
Jugged Hare English .... 377 
Pigeon en Casserole- 
French 378 

Pigeon Creole 379 

Pie English 380 

Quail and Eggplant Turk- 
ish 381 

Quail German 382 



Roast Duck Ichi Ban Jap- 
anese 383 

Salmi of Wild Goose 384 

Smothered Turkey 385 

Spanish Pie 386 

Turkey Stuffed Guatemal- 
an 387 

Venison German 388 



Salads and Cold Dishes 



Alligator Pear 389 

Artichoke and Chicken 390 

Bolivia Salad 391 

California Salad 392 

Capponata Italian 393 

Celery Victor 394 

Chicken Chatidfroid French 

395 

Chicken Liver 396 

Combination Italian 397 

Crab Louis 398 

Cucumber and Cream Aus- 
trian 399 

Egyptian 400 



Escabeche Chilean 
Frozen Tomato Cream . . 

Fujiama 

Gaspacho Andalusian . . 
Grapefruit Marmalade . . , 
Hahn Leberschen Polish 
Herring Salad Dutch . . . 



401 
402 
403 
404 
405 
406 
407 



Italian Meat 408 

Japanese 409 

Kissel 410 

Kuroki 411 

Lettuce Hungarian 412 

Mousse de Jambon French 413 

Onion 414 

Orange For Game 415 

Ox-cheek Mould English.. 416 

Pan-Pacific 417 

Pate de Fois Gras Mousse 

French 418 

Quail Argentina 419 

-Glace English 420 

Ripe Olive 421 

Russian 422 

Salpicon Chilean 423 

Sauer Kraut Salad Russian 424 

Tomato East Indian 425 

Tuna Fish Italian 426 



Cheese Hot and Cold 



lahourti Turkish 432 

Italian 433 

Pimiento and Cheese Pan- 
Pacific 434 

Swedish Cheese Custard 435 



Almond Cream Cheese .... 427 
Bell Peppers and Cheese . . 428 

Cheese Ring 429 

Chilely 430 

Croquettes of Gruyere 431 

Pancakes, Fritters, Dumplings and Pastes 

Apple Schmarren German. 436 Puffer (Potato Pancakes) 

Crepes (Pancakes) Floreine 
Sauce French 437 

Crepes Oeuillets French.. 438 

Nalesneky Russian Pan- 
cakes 439 



German 440 

Spanish Pancakes 441 

Tortilla Mexican Pancakes 442 



Beignets de Quatre Nations 

French 443 

Bunuelos Mexican 444 

Crpsti Italian 445 

Fritter Batter 446 

Kaffee Krugel German 447 



Indian Fritters 448 

Lazadas de Amor Chilean. 449 

Ojaldas Spanish 450 

Pofesen a Confitures Aus- 
trian 451 

Poffertges Dutch 452 



INDEX BY SUBJECTS 



II 



Potato Beignets French . . 453 

Roman Fritters 454 

Schmier Kase Fritters Ger- 
man 455 

Seriniky Russian Fritters. 456 
Spritz-Gebackenes German 457 

Trifles Scandinavian 458 

Bridies Irish 459 

Farina Dumplings German 460 
Fruit Finnish 461 

Galette French 462 

Gnocchi (No. 1) Italian.. 463 
(No. 2) Italian.. 464 
Kartoffel Kloesse German 465 



Kluskis of Cream Cheese . . 466 

Mexican Vermicelli 467 

Noodles German 468 

Polenta Italian 469 

Alia Bologna 470 

Ravioli Italian 471 

Farce 472 

Spatzeles 473 

Tagliarini Italian 474 

Nazionale Italian 475 

Tagliarini Rossi Italian.. 476 

Verdi Italian ... 477 

Tortolini al Forno Italian 478 



Sweet Sauces 

Chocolate 479 Rose New Zealand 481 

Orange 480 Sambayon Spanish 482 

Desserts and Ices 



Apple Pudding Chilean . . 483 

" Yanssens 484 

Backerein (Cherry Pie) 

Viennese 485 

Banana Pudding Hawaiian. 486 
Batter and Fruit Pudding 

English 487 

"Bien Me Sabe" Mexican. 488 
Cajeta de Almendra Chil- 
ean 489 

de Leche Mexican 490 
Chestnuts and Cream Ital- 
ian 491 

Chocolate Froth Italian . . 492 
Surprise Swiss 493 
Compota de Batatas Ura- 

gway 494 

Cottage Cheese and Fruit 

Bretonne 495 

Creme Frite de Chocolat 

French 496 

Creme Neapolitan 497 

de Pistache Italian 498 
Riz French ... 499 

Cuban Pudding 500 

Danish Brown Betty 501 

Pudding 502 

Devonshire Cream English 503 
Dresden Chocolate Pudding 504 

Framboisine 505 

Frangipane French 506 

Gateau Malakoff French.. 507 
Gooseberry Fool English . 508 



Goruflot a la Cannes 

French 509 

Huevos Chimbos (Royal 

Eggs) Chilean 510 

Indian Dessert 511 

Kissel Russian 512 

Leche de Pina Mexican . . 513 
Lemon Pudding Danish . . 514 

Mahelebi Turkish 515 

Malina Smjetana Russian. 516 
Manjar Blanco Chilean . . . 517 

Marrons alia Roma 518 

Mexican Souffle 519 

Negre en Chemise French 520 
Orange Chantilly French. 521 
Fool English .... 522 
Pasha Serinya Russian . . . 523 
Pastel de Platano (Banana 

Pie) Guatemalan 524 

Pears Roumanian 525 

Piepele Hawaiian 526 

Rode Grode Northern Eu- 
rope 527 

Rothesay Pudding 528 

Rumspeise German 529 

Salamander Pears Laguni- 

tas 530 

Sospiros (Sighs) Spanish. 531 

Swedish Pudding 532 

Swiss Berry Pudding 533 

Tortas de Frutas Panama. 534 

Venetian Pudding 535 

Zambaione Italian 536 



12 INDEX BY SUBJECTS 

Desserts and Ices Continued 

Florentine Ice 537 Mandarin Sherbet 541 

French Coffee Cream 538 Peach Cup Burlingame . . . 542 

Italian Sherbet 539 Persian Sherbet 543 

Lemon and Cinnamon Ice. . 540 Turkish Sherbet 544 

Cakes Large and Small 

Apfel Strudel German . . . 545 Scotch Currant Bun 560 

Torte ... 546 Bannocks Scotch 561 

Apple Cake German 547 Berliner Krands Norwe- 

Cherry Danish 548 gian 562 

" German 549 Blaetter Kuchen German.. 563 

Coffee " 550 Canestrelli Italian Tea- 
Gateau Bretonne 551 Cakes 564 

de Riz French ... 552 Genoese Pastry 565 

Genoa Cake 553 Japanese Wafers 566 

German Cheese Cake 554 Marzipan German 567 

Lebkuchen German 555 Platzen Hollandaise 568 

Mocha Cake for Kaffe Scotch Fancies 569 

Klatsch 556 Shortbread 570 

Pan Dolce Italian 557 Sprite Cookies Swedish . . 571 

Sand Torte German 558 Tortas de Polvoron Span- 

Schwartzbrot Torte Ger- ish 572 

man 559 Vitement Fait French 573 

Breads 

Brioche French 574 Danish Black Bread 577 

Crissini (Bread Sticks) Flat Bread Scandinavian.. 578 

Italian 575 Lancashire Cakes English. 579 

Crumpets English 576 Potato Scones Yorkshire.. 580 

Candies 

Fruit Fudge California . . . 581 Platanos Dulce Guate- 

Kalougas 582 malan 584 

Palanquetas Mexican .... 583 Roman Caramels 585 

Turron de Vino Chilean.. 586 

Punches 

Champagne Cup 587 Pisco PunchPeruvian 592 

Egyptian Punch 588 Ratafia Danish 593 

Hungarian Iced Coffee 589 Tom and Jerry English . . 594 

Italian Lemonade 590 Vermouth Punch Mexican 595 

Mai Bohl German ... 591 



Hors d'Oeuvres, Cocktails and Savories 




Hors d'Oeuvres, Cocktails 
and Savories 

1. ALLIGATOR PEAR COCKTAIL 

Cut two fine alligator pears into small balls with a French 
potato cutter; chill thoroughly and serve in cocktail glasses 
mixed either with sherry or with French dressing. 

2. ANCHOVY AIGRETTES 

Break six boned anchovies into small pieces. Heat two 
tablespoons of thick cream sauce (No. 123) with one of 
grated Parmesan cheese; add the fish and plenty of paprika. 
Stir until thick; then cool. Drop teaspoonsful of the paste 
into batter (No. 446) and then, into hot fat to fry until 
brown. Drain, sprinkle with the cheese, and serve hot. 

3. ARTICHOKES AND APPETITSILD 

Cut the stems, outside leaves and points from six fine 
artichokes ; then parboil. Remove the leaves and chokes 
and chill the hearts. Dip six firm slices of tomato in French 
dressing; place a heart on each filled with mayonnaise, and 
garnish the edges with appetitsild. 

i 

4. ARTICHOKES AND CAVIAR 

Proceed as above, but fill the hearts with caviar, on which 
place a thin slice of lemon cut in quarters. Pipe the edges 
with mayonnaise and garnish with shelled shrimps curled 
over the edge. 

5. CANAPE A L'EXPOSITION 

Fry six thin rounds of bread. Chop three tablespoons 
of cold chicken or ham and two anchovies, and pound to a 
paste. Add a tablespoon of thick cream and season with 
chile powder. Then spread on the toast. Sprinkle with 
grated cheese and brown in the oven. 



HORS lyQEUVRES , COCKTAILS 15 

6. CAVIAR PANCAKES 

Make very thin, small pancakes from any good recipe. 
Spread quickly with caviar, seasoned with onion juice, lemon 
and paprika; roll each lightly, cut off the ends on the bias 
and serve very hot. 

7. CAVIAR AND SHRIMPS 

Spread six rounds of toast with mayonnaise and cover 
with slices of tomato. Place a mound of caviar, seasoned 
with lemon and onion juice, on each and garnish with 
shrimps. 

8. CHICKEN LIVER 

Saute two pairs of chicken livers in some of the chicken 
fat; rub to a paste with two tablespoons of thick cream, 
season highly with salt and paprika and add a tablespoon of 
grated Parmesan. Spread thickly on rounds of toast and 
keep warm. Stir over the fire a well-beaten egg, a table- 
spoon each of cream and grated cheese. When it thickens 
pour over the toast and serve. 

9. CRAB OR SHRIMP COCKTAIL 

Beat a cup of mayonnaise into one of whipped cream and 
half a cup of unsweetened tomato catsup. Mix it with a cup 
of crab meat, kept in large pieces, (or a cup of fresh 
shrimps) ; chill on ice and serve in cocktail glasses em- 
bedded in ice. 

10. CROUTES A LA STANLEY ENGLISH 

Fry six small rounds of bread ; brown in deep fat ; drain 
and force a pyramid of either Devonshire cream or whipped 
cream on each piece with a pastry bag. Cut boned anchovies 
into narrow fillets and decorate each pyramid with them. 

11. HERRING STICKS 

Sprinkle a dozen fillets of smoked herring with lemon 
juice and cayenne ; dip each into thin batter (No. 446) 
and fry until crisp in oil- D r ain and garnish with parsley. 



i6 HORS D'OEUVRES, COCKTAILS 

12. KIPPERED HERRING SOUFFLE ENGLISH 

Wash, bone and chop two smoked herrings ; then rub 
through a sieve ; add two tablespoons of soft crumbs, three 
of thick cream and the yolks of two eggs ; beat well, season 
with paprika, fold in the whites of the eggs, beaten stiff, 
and half fill little paper boxes. Bake in a hot oven. 

13. MILT FINGERS 

Rub to a paste a tablespoon of butter, a half teaspoon each 
of French and English mustard ; heat and add a teaspoon 
each of tarragon vinegar and Worcestershire sauce. Saute 
the milt (or soft roe) from six fresh herrings in the mixture, 
then place each on a finger of hot buttered toast and sprinkle 
with chopped chives. 

14. MUSHROOM CANAPE 

Peel and break into small pieces a cup of fresh mush- 
rooms ; simmer until tender in two tablespoons of butter ; 
season with salt and pepper and thicken with the slightly 
beaten yolk of an egg. Spread on rounds of buttered toast, 
cover each with the white of the egg, beaten stiff, and brown 
in the oven. 

15. OLIVE CUSTARDS 

Fry six rounds of bread in butter ; then spread with 
anchovy paste. Heat three tablespoons of thick cream and 
add to it the well-beaten yolks of three eggs and three table- 
spoons of grated Parmesan cheese. Stir over the fire until 
thick, then pour over the toast. Sprinkle with chopped ripe 
olives, placing a whole one in the middle. 

16. OYSTER CUSTARDS 

Cut six slices of stale bread, an inch and a half thick, into 
squares and scoop out the crumbs to form wells. Brush all 
over with melted butter and brown in the oven. Scald a 
dozen large oysters in their liquor until plump ; drain and 
chop. Thicken a half cup of the hot liquor with roux (No. 
137) and the yolk of an egg. Season with salt, paprika and 
bit of mace and mix with oysters. Fill the boxes, sprinkle 
with crumbs and brown. 



AND SAVORIES 17 



17. POFESEN AUSTRIAN 

Cut thin slices of bread into two-inch squares. Dip in 
milk seasoned with salt and cayenne. Spread half the pieces 
with a paste made of chopped ham, grated cheese, mustard 
and thick cream ; cover with the other pieces, press to- 
gether, dip into beaten egg and fry brown in hot butter. 
Serve as hors d'oeuvre or with puree of spinach as entree. 

18. PRUNE AND OLIVE 

Stone equal numbers of large prunes and ripe or green 
olives ; fill the olives with cut-up sardine or anchovy and 
capers ; stuff the prunes with the olives and enfold each 
in a thin strip of bacon tied on with thread. Bake until 
crisp, then remove thread and serve on pieces of buttered 
toast. 

19, SARDINE RAREBIT 

Chop fine, four large sardines ; heat two tablespoons of 
milk and a teaspoon of butter; add a teaspoon of anchovy 
sauce, the sardines, and the yolks of two eggs, slightly 
beaten, and stir until it thickens, then spread on rounds of 
buttered toast and sprinkle with paprika. 

20. SCOTCH WOODCOCK 

Spread six rounds of buttered toast with anchovy paste; 
beat the yolks of four eggs, add a cup of thick cream and a 
few drops of tabasco. Stir over the fire till thick as custard, 
then pour over the hot toast and garnish with parsley. 

21. SECO DE TORTILLA MEXICAN 

Heat a heaping tablespoon of color (No. 119) ; add a 
tablespoon of chopped onion, a pinch of oregena (sweet 
marjoram) or chopped mint, and three tortillas rolled and 
cut as thin as possible. Fry until light brown, then add a 
small ladle of broth ; cover and steam until all of the liquid 
has been absorbed and the tortilla is dry. Serve a spoonful 
on a small plate before soup. Rice and fine vermicelli are 
cooked in the same way. 

22. SMOKED FISH STICKS 

Cut anchovies, herrings or smoked salmon into strips ; en- 
close each in rich pie-crust, rolled very thin, a little longer 
than the fillets. Bake and serve hot. 



Soups 




Soups 



23. ALMENDRAL SPANISH 

Mince a small onion and two stalks of celery fine ; add a 
cup of blanched almonds, chopped; cover with cold water 
and cook slowly until soft, then rub through a sieve. Stir 
the puree into a quart of chicken broth, or hot milk, and 
pour it slowly over the beaten yolk of an egg. Heat in a 
double boiler, season with salt and cayenne and serve with a 
spoonful of whipped cream in each plate. 

24. APPLE SOUP POLISH 

Heat a pint of milk with three-fourths of a pint of apple 
juice; season with salt and sugar to taste and thicken with 
a tablespoon or more of roux (No. 137) or cornstarch. Serve 
with croutons. 

25. ARTICHOKE PUREE CALIFORNIAN 

Boil eight artichokes in acidulated water for fifteen min- 
utes ; drain, remove stems, coarse outer leaves, chokes, and 
cut across the tops ; cut the hearts in dice and lay aside ; chop 
the tender leaves fine and saute in a tablespoon of butter 
without browning; stir in a heaping tablespoon of flour 
and, after it has cooked a minute or two, stir in slowly three 
cups of chicken broth, or milk, and simmer until soft enough 
to rub through a sieve; return to the saucepan with a pint 
of hot cream, salt and paprika and color a delicate green 
with spinach juice. When very hot add the hearts and 
serve. 

26. AVOCADO (ALLIGATOR PEAR) SOUP 

Beat a cup of double cream until thick and mix with the 
beaten yolks of two eggs; pour into it slowly a generous 
pint of hot chicken consomme; season with salt and cay- 
enne and place all in a double boiler; add the pulp of a large 
avocado cut in dice, stir until the soup thickens, then serve. 
Milk scalded with an onion, green pepper, bay leaf and 
cloves, then strained, can be substituted for the consomme. 



20 SOUPS 

27. BISQUE OF SHRIMPS 

Clean carefully a pint of raw shrimps and bring to a boil 
in a quart of water with a small onion, sliced, a carrot, a 
piece of celery, a kitchen bouquet and a pepper. When they 
have boiled about five minutes, strain, cool, and remove the 
shells from the shrimps. Pound these shells in a mortar 
with a little butter to a paste ; add this to a cup of the broth, 
a quart of veal stock and half a glass of white wine ; simmer 
for half an hour, then rub through a sieve ; return to the 
saucepan, bring to a boil, add the shrimps, chopped very fine, 
and a small piece of butter, and serve as soon as the butter 
has melted. It should be as thick as cream. Serve with 
very thin slices of buttered brown bread. 

28. BORTCH (BEET) LITTLE RUSSIA 

Grate two large boiled beets and add to a quart of veal 
stock with the juice of a lemon and a teaspoon of sugar; 
simmer for five minutes, then add the juice of a grated raw 
beet, squeezed through a cheese-cloth; scald and stir in a 
cup of whipped cream. Serve very hot or chilled ; or, omit 
the cream and add a cup of hot claret and garnish with the 
white of an egg, beaten to a stiff froth. 

29. BOUILLABAISSE SOUTH OF FRANCE 

Clean well three pounds of mixed fish (several kinds), a 
crab or lobster and half a pound of other shell fish ; lay aside 
the best fish after removing the heads and tails and cutting 
into portions; throw the inferior fish, scraps and bones, into 
two quarts of boiling salted water and boil to pieces ; then 
strain the broth through a cheese-cloth, squeezing it hard to 
extract all of the fish juice ; fry two large onions and a branch 
of parsley, all chopped fine, in two large spoonfuls of olive 
oil until they color, then add a sprig of thyme, a can of 
tomatoes, a red pepper, a pinch of Spanish saffron and 
salt, and boil until well incorporated. Crack the crab or 
lobster claws, remove the shell, sand-bag, etc., and cut into 
pieces; add it to the broth with the pieces of fish and shell- 
fish and simmer until all are done; then pour into a large, 
deep dish over pieces of toasted French bread. 



SOUPS 21 

30. CASUELA NATIONAL SOUP OF CHILE 

Remove the fat from six loin chops, or use a fowl cut in 
pieces ; cover with two quarts of boiling water and simmer 
until nearly tender, then skim out the meat, fry it in a large 
spoonful of color (No. 119) and return to the broth; add 
two onions and potatoes, quartered, a summer squash, or 
piece of pumpkin, a dozen string beans, a bell pepper, cut up, 
half a cup of peas, two tablespoons each of rice and pars- 
ley, a sprig of mint and a scant teaspoon of comino (cumin 
seed), salt and pepper; simmer for half an hour, then add 
two ears of green corn, chopped through the cob into inch 
lengths, and cook for five minutes ; then stir the white of 
an egg into the boiling broth. Pour into a tureen in which 
has been placed a paste made of a piece of the potato, the 
yolk of the egg, beaten, and a tablespoon of vinegar. 

31. CHICKEN SAMBAYON 

Heat a quart of strong chicken broth; pour over the yolks 
of six eggs, beaten very light, stirring continually, and cook 
in a double boiler, still stirring, until it thickens ; then serve 
at once in bouillon cups with toasted crackers. 

32. CIOPINO NEAPOLITAN 

Chop two onions and half a clove of garlic fine, with two 
branches of parsley and a stick of celery, and fry until yellow 
in a half a cup of olive oil ; add a can of tomatoes and a cup 
of white wine and boil for half an hour ; add two pounds of 
fish, cut into large portions (using several kinds), half a 
pound of scrubbed clams or mussels and a boiled crab (with 
outside shell removed), broken into pieces. Season highly 
with salt and paprika and simmer until the fish are done. 
Pour over toasted French bread in a large, deep platter. 

33. COCK-A-LEEKIE SCOTCH 

Simmer an old fowl in three quarts of water with soup 
greens and seasoning until tender, then skim it out and 
strain the broth ; cut a small bunch of leeks in inch lengths ; 
add to the soup with four tablespoons of rice and boil half 
an hour; then add half the chicken, cut into small pieces and 
a little chopped parsley. 

34. COCOANUT CREAM HINDUSTANI 

Add the grated meat of a large fresh cocoanut to a quart 



22 SOUPS 

of consomme and simmer for fifteen minutes ; strain through 
a cheese-cloth, squeezing the cocoanut until quite dry. Add 
the beaten yolks of two eggs and juice of a lemon; stir in a 
double boiler until it thickens slightly, then serve with a 
dish of boiled rice. 

35. CONSOMME WITH TORTOLINI ITALIAN 

Poach a can of the imported tortolini, or two dozen of do- 
mestic make, in salted boiling water for fifteen minutes; 
drain and simmer until tender in well seasoned consomme 
or chicken broth. Serve with grated Parmesan. 

36. CRAB SOUP SAN FRANCISCAN 

Pound a cup of shredded crab meat and all the fat, re- 
serving the meat from the claws, with half a cup of rice 
boiled until soft; moisten with cream and rub through a 
sieve into a pint of veal or chicken broth ; simmer for fifteen 
minutes, then add a pint of scalding hot cream and the 
pieces of crab, a pinch of paprika and serve. A pint of milk 
scalded with an onion, bay leaf and cloves, then strained, 
can be used instead of the stock. 

37. CURRANT SOUP BELGIAN 

Add four tablespoons of brown roux (No. 138) to three 
pints of boiling stock; when thickened slightly add five 
tablespoons of clean, dry currants, a slice of lemon, a piece 
of stick cinnamon, scant tablespoon of sugar and two of 
rice. Simmer for half an hour, flavor with sherry and 
serve. 

38. FISH SOUP RUSSIAN 

Cut the fillets from two pounds of any kind of fish and 
lay aside ; place the head, skin, bones and trimmings into 
a kettle with soup greens, kitchen bouquet, green pepper, 
cloves, etc. ; cover with three pints of water, boil for an hour 
and strain ; add a cup of vegetables (cut in thin slices, fried 
slightly in butter, and a little sugar and simmered in water 
until tender), add the fillets to the fish stock and cook for 
fifteen minutes more. 

39. FRUIT SOUP NORWEGIAN 

Rub through a sieve half a pound each of strawberries and 
raspberries and sweeten ; add a quart of water and bring to 
a boil, then flavor with sherry and chill thoroughly. Serve 
\vith a few berries in each plate on a very hot day. 



SOUPS 23 

40. GARBURE AUX CHOUX BOURGEOISE 

Remove stalk and outside leaves from a small cabbage, 
cut in quarters and stand in water for fifteen minutes ; drain, 
cover with boiling water and boil for a quarter of an hour ; 
remove to a kettle with the legs and wings of a roast goose, 
three slices of raw ham and a sliced carrot, onion, pepper 
and celery ; cover with a quart of stock, or water, and sim- 
mer until tender, then season. Serve with some of the 
goose, cabbage, ham, etc., in each plate and a ladle of the 
broth. 

41, LENTIL PUREE BAVARIAN 

I 

Simmer a pint of lentils (soaked over-night) in two quarts 
of stock, with a slice of ham or bacon, soup greens and 
herbs until soft enough to be rubbed through a sieve ; add 
a spoonful of roux (137), bring to a boil and serve. 

42. MEXICAN SOUP 

Chop fine half a pound of meat, a carrot, turnip, onion, 
pieces of celery, parsley and green pepper; stir into a 
quart of boiling water; cover and simmer for half an hour, 
skimming occasionally, then strain ; return to the saucepan 
with half a cup of boiled rice or vermicelli and a scant tea- 
spoon of chile powder dissolved in a half cup of cold water. 
Heat and serve. Use the minced meat for meat balls or 
hash. 

43. MINESTRONE ITALIAN 

Take a few slices of bacon or ham with soup greens, a cup 
of cabbage, string beans, peas, a few tomatoes and a table- 
spoon of vermicelli ; chop all together fine ; cover with two 
quarts of any kind of broth and boil quickly for an hour or 
more. Serve with grated Parmesan and Italian bread toasted 
dry. 

44. NOODLE SOUP GERMAN 

Make a thin batter of two beaten eggs, half a cup of milk, 
pinch of salt, half a cup of grated cheese and enough flour 
to hold it together. It should be as thick as double cream. 
Heat three pints of clear soup and when boiling strain this 
batter into it slowly through a small sieve with rather large 
holes. Boil for ten or fifteen minutes and serve. 



24 SOUPS 

45. NORWEGIAN SOUP 

Boil for half an hour four tablespoons of washed rice in a 
quart of boiling water with a stick of cinnamon ; add a half 
cup of stoned raisins and cook for fifteen minutes ; beat the 
yolks of two eggs with a heaping tablespoon of sugar until 
thick; then beat in half a cup of cider; remove soup from 
the fire and stir a little of it in the egg; then pour in the rest 
and scald in a double boiler ; add a tablespoon of sherry and 
serve 

46. OLLA PODRIDA SPANISH 

Throw into a soup kettle the remains of any meat and 
bones, poultry, game, a little ham the more kinds of meat 
the better; cover with plenty of water, add soup greens, a 
Spanish pepper, half a clove of garlic, and half a cup of 
garbanzos, soaked overnight and tied in a cheesecloth bag; 
simmer until the meat falls to pieces, then skim, strain and 
return the broth to the kettle ; throw in the garbanzos, two 
tablespoons of rice, half a cup of strained tomato, a few 
pounded cumin seed, some pieces of parboiled cabbage, a 
few button onions, scalded, and a scant teaspoon of chile 
powder dissolved in water. Season well with salt and sim- 
mer for another hour ; then remove all grease and serve. 

47. ONION SOUP FRENCH PEASANT 

Chop four large onions and simmer for half an hour in a 
covered kettle in half a cup of chicken fat, or butter, shaking 
occasionally to keep from browning ; stir in a kitchen spoon 
of flour and, when well mixed, three cups of hot water and 
three cups of milk; simmer for twenty minutes and add salt 
and pepper; add half a cup of grated Parmesan to the 
beaten yolks of two eggs. Have several slices of toasted 
French bread in a very hot tureen ; cover with the egg mix- 
ture, then with the boiling soup ; put the lid on and let it 
stand for a few minutes before serving. 

V 48. OUSHKI RUSSIAN 

Bring three pints of strained bouillon to a boil ; make a 
stiff paste of two cups of sifted flour, a tablespoon of butter, 
pinch of salt, and water; roll out very thin and cut into 
three -inch squares. Boil three tablespoons of rice until ten- 
der and dry, and mix with a fourth of a cup of dried mush- 
rooms which have been soaked half an hour, drained and 



SOUPS 25 

chopped fine ; fry until yellow in a little sweet oil with a 
very little grated onion, salt and paprika ; place a teaspoon 
of the mixture on each piece of paste, moisten the edges, 
press together to form a triangle and poach in the boiling 
soup for fifteen or twenty minutes. 

49. PETITE MARMITE FRENCH 

Proceed as for Pot-au-Feu (No. 52), until the beef is 
cooked, then cut half of it into small cubes; slice the vege- 
tables, bring all to a boil in two quarts of the strained broth, 
and serve in individual casseroles in which pieces of toasted 
French bread have been placed. 

50. PORTUGUESE SOUP 

Wash twelve French plums, cover with cold water, scald 
and strain ; rinse, add to three pints of consomme and sim- 
mer until tender; cut a leek into fine shreds an inch long, 
boil for a few minutes, strain and add to the soup and boil 
until tender; season highly, then add a large, firm tomato, 
scalded, skimmed and cut into dice, and serve. 

51. POTAGE RIZOTTO TURKISH 

Boil half a cup of washed rice and the same of peas in two 
quarts of mutton broth until soft ; then add a cup of tomato 
sauce and a teaspoon of chopped parsley. Serve with grated 
goat-cheese or Parmesan. 

52. POT-AU-FEU NATIONAL SOUP OF FRANCE 

Sear a four-pound piece of beef, tied compactly, in a hot 
pan, then place in a soup kettle and cover with a gallon of 
water; add the carcass and bones of a fowl, an ox-foot or 
tail, and any bits of bone or meat and a large kitchen 
bouquet; bring to a boil slowly, skimming until clear; color 
slightly in butter two large carrots, a turnip, several 
branches of celery and a leek ; add to the soup with a small 
cabbage, quartered, a pepper, a bay-leaf, six cloves, pepper- 
corns and salt ; cover and simmer from three to four hours ; 
remove the beef and place on a hot platter, after untying; 
surround with the vegetables and serve with any good 
sauce; strain the broth through a double wet cheese-cloth. 
Remove all grease and serve either clear or in any desired 
way. 



26 SOUPS 

53, PUCHERO NATIONAL SOUP OF THE 

ARGENTINE 

(See No. 344.) 

54. PUREE OF GARBANZOS 

Soak a cup of garbanzos (a species of dried Spanish peas), 
for a few hours in cold water ; put in a soup kettle with a 
slice of salt pork, or ham, a large onion, sliced, a chile pepper, 
one or two tomatoes and a kitchen bouquet ; also any remains 
of chicken bones ; cover with three quarts of water, bring 
slowly to a boil and simmer until the garbanzos are soft 
enough to rub through a sieve ; return to the kettle ; season 
with salt, paprika and a teaspoon of finely chopped mint. 
Serve piping hot. 

55. RAHM SUPPE -AUSTRIAN 

Scald together a pint each of veal broth and milk and 
thicken with roux (137). Add a teaspoon of onion juice, 
blade of mace, and salt. Simmer half an hour, then stir 
in a pint of sour cream and pinch of paprika. Heat through 
and serve with croutons. 

56. RASSOLINICK A RUSSIAN NATIONAL SOUP 

Slice two potatoes, two salted cucumbers, well washed, 
and half a beef kidney in thin, uniform or fancy slices ; par- 
boil separately and drain. Bring two quarts of soup stock 
to a boil; add a tablespoon of tomato catsup, salt, paprika, 
two tablespoons of pearl barley boiled soft, the cucumbers, 
potatoes and kidney. Simmer until all are well blended, 
then thicken with roux (No. 137), and serve in hot soup 
plates with a tablespoon of thick sour cream added to each 
plate at the last minute. 

57. SOPA CON ALBONDIGAS MEXICAN 

Chop a pound and a half of lean beef very fine. Mix it 
with three green onions, tops and all, several sprigs of 
fresh mint, several of green sage and of parsley all chopped 
very fine separately on a board ; add two whole raw eggs, a 
tablespoon of lard and season well with pepper and salt. 
Roll into balls the size of a walnut, dust with flour, drop 
into two quarts of boiling water and simmer for an hour; 



SOUPS 27 

then add half a can of tomatoes, boil another hour and stir 
in two well beaten eggs. Season with pepper and salt and 
serve. 

58. SOPITAS CHILEAN 

Cut in halves four slices of stale bread and fry till crisp 
in color (No. 119). Place in a hot tureen with several 
sprigs of mint and a teaspoon of vinegar. Beat an egg, 
add a little salt and cayenne and pour over the toast. Cover 
all with a quart of boiling beef or mutton broth and serve 
with a spoonful of grated cheese in each plate. 

59. SORREL SOUP FRENCH 

Clean, wash and drain a pint of fresh sorrel, then chop 
very fine and cook for five minutes in two tablespoons of 
butter. Stir in two tablespoons of flour, salt and pepper, 
and add slowly a pint of hot water. Simmer a little while, 
then strain into a double boiler over an egg beaten into a 
cup of cream and one of milk. As soon as it is quite hot 
serve. 

60. SUPPE MIT LEBEREIS VIENNESE 

Scald two slices of calf's liver, chop fine and rub through 
a sieve. Soak a slice of bread in milk and squeeze dry. 
Rub to a paste with three tablespoons of butter, add the 
liver and season highly with salt, paprika and teaspoon of 
onion juice. Add a tablespoon each of dried crumbs and 
flour. Have a quart of bouillon at the boiling point, place 
the lebereis in a colander over it and rub it through into 
the soup. Simmer for five minutes, then add a tablespoon 
of chopped chives. The same paste can be rolled into 
tiny balls and poached in the bouillon if preferred. 

61. SWISS SOUP 

Cut two large potatoes into cubes and boil in three pints 
of soup stock for fifteen minutes. Add a cup of cheese cut 
in smaller cubes, removing from the fire before the cheese 
melts. Serve with fried slice of bread in each plate. 

62. TAVOUK GUEUNKSIS TURKISH SOUP 

Chop fine and rub through a sieve the breast of a boiled 
chicken. Mix it with a cup of pine nuts chopped very fine 



28 SOUPS 

and rubbed in a mortar. Add to a quart of chicken broth 
or hot milk and simmer for fifteen minutes. Season with 
salt and paprika. 

63. TCHI A RUSSIAN NATIONAL SOUP 

Chop fine half of a small cabbage and a large onion and 
fry in dripping for a few moments; stir in two tablespoons 
of flour. Cook for three minutes, then add slowly two 
quarts of beef stock. Simmer for half an hour, add a few 
forcemeat or sausage balls and a wineglass of white wine. 
Simmer twenty minutes more and serve. 

64. TSORBASSI RUSSIAN 

Cut up two pounds of any kind of white fish and place 
in a kettle with soup-greens, chopped, garlic, a kitchen bou- 
quet and three pints of hot water. Cover and simmer for 
an hour, then strain through a sieve and squeeze the re- 
mainder through a cheese cloth to extract all of the juices. 
Season highly with salt and cayenne and bring to a boil ; 
then sprinkle in two tablespoons of washed rice and boil for 
half an hour. Add a cup of shelled shrimps, cut up, and 
serve when quite hot. 

65, VEAL SOUP FRENCH 

Stir half a cup of bread crumbs into three pints of veal 
broth, simmer for fifteen minutes, then pass through a 
sieve. Return to the fire, add a cup of parboiled button on- 
ions and a chopped hard boiled egg. Season highly with 
salt and paprika. Thicken with a tablespoon of roux (No. 
137) and, just before serving, stir in a cup of cream. 

66. WINE SOUP NORTH GERMAN 

Melt a heaping tablespoon each of butter and flour and 
cook without browning. Stir in a pint of hot water and 
when it thickens add a piece of cinnamon, a few cloves and 
zest of a lemon. Simmer a few minutes, then strain into 
three cups of white wine. Have ready the yolks of three 
eggs beaten with a tablespoon of sugar and pinch of salt. 
Pour some of the hot liquid into this slowly, stirring; then 
combine all and cook in a double boiler, stirring constantly, 
until it is very creamy. Remove from fire at once and serve 
with a spoonful of whipped cream in each plate. 



Fish and Shell Fish 




Fish and Shell Fish 



67. BACALAO MEXICAN 

Fry a clove of garlic in a quarter of a cup of olive oil, 
skim out and add a quarter of a pound of peeled potatoes, 
sliced. Fry brown and add a pound of codfish, which has 
soaked for twelve hours and been picked in small pieces. 
Stir well, add a can of tomatoes, drained, a pinch of ore- 
gana (marjoram), a cup of sour wine, or vinegar, and the 
pulp of six chile peppers (see No. 117). Cook slowly for 
an hour or more, and strew with ripe olives before serv- 
ing. 

68. BARRACUDA ITALIAN 

Make three cups of Italian sauce (No. 132) ; season with 
a pinch of allspice, and a bit of nutmeg. Add a cup of green 
peas and half a cup of boiled shrimps ; simmer for five min- 
utes, then cook in it a pound and a half of barracuda, cut 
into portions, and a glass of claret or white wine. Cover 
and cook slowly until the fish and peas are done. Serve in a 
deep dish and garnish with triangles of toast. 

69. BRANDAD OF CODFISH MEXICAN 

Soak two pounds of cod over night, then break into pieces 
and boil twenty-five minutes with a sliced onion. Drain 
and shred. Chop a shaving of garlic; add it to a half cup 
of thick cream, the beaten yolks of two eggs, the juice of 
half a lemon and a pinch of cayenne. Stir this in a double 
boiler until it thickens, then add, little by little, a half cup 
of olive oil. Mix in the fish, heat thoroughly and serve. 

70. BROOK TROUT AU BLEU AUSTRIAN 

Strain two quarts of court-bouillon (No. 122) into a large 
frying pan and boil. Slip in carefully, one at a time (so 
as not to check the boiling) very fresh brook trout. Simmer 
six to eight minutes, drain and serve on a platter with par- 
sley, lemon, and melted butter or Hollandaise sauce. The 
fish skin should be bluish when done. 



FISH AND SHELL FISH 



71. FILET OF FISH A LA ATHERTONWOOD 

Cut six large filets of sole into two pieces each of 
uniform size ; spread half of them with a dressing made of 
break crumbs mixed with finely chopped onion and pars- 
ley, salt and paprika and cooked in butter until slightly 
brown. Cover with the remaining pieces, place on a 
fireproof platter or pudding dish and sprinkle with a little 
of the dressing. Pour a spoonful of olive oil over each and 
bake in a moderate oven, basting with the hot oil occa- 
sionally. Serve in the same dish. Any firm, white fish cut 
in thin slices can be used. 



72. FINNAN HADDIE ISLE DE MIQUELON 

Place a fine finnan haddie in a baking dish; sprinkle it 
with an onion, a green pepper and a branch of parsley, all 
chopped fine. Dot over with bits of butter, then pour in 
enough fresh milk to cover the fish. Bake in a slow oveln 
for an hour when the milk should be much reduced and 
thick as cream. Alaska kippered codfish is delicious cooked 
in the same way. 

73. FISH CUSTARD NEW ZEALAND 

Lay on a greased pudding dish half a pound of rock cod 
or white fish cut in filets. Sprinkle with a dessert spoon of 
onion juice and a teaspoon of finely chopped parsley, salt 
and paprika to taste. Make a batter of two tablespoons of 
flour mixed with a cup of milk, two beaten eggs, salt and 
pepper. Pour over the fish; add a few small bits of butter; 
sprinkle with grated cheese and bake in a moderate oven 
for half an hour. 

74. FISH GENOESE 

Cut any firm white fish into neat portions and fry slightly 
in butter, then place on a baking dish. Add to a cup of 
cream sauce (No. 123) two tablespoons of cream and two 
of sherry beaten with the yolks of an egg. Season with a 
teaspoon of onion juice and chopped chives, salt and pap- 
rika. Pour over the fish, sprinkle well with grated par- 
mesan, then with crumbs and brown in oven. 



32 FISH AND SHELL FISH 

75. FISH GLACE 

Cover a two-pound piece of salmon or halibut with a 
court bouillon (No. 122) and cook in a moderate oven until 
done. Drain, remove skin and cool. Soak a half package 
of gelatine in a little cold water, then dissolve it in a cup 
of the strained fish broth, cool and just before it sets, 
spread over the fish. Chill, then cover all with sauce made 
of half a cup of mayonnaise, beaten with half a cup of 
whipped cream and half a tablespoon of dissolved gelatine. 
Just before spreading add two chopped and drained cu- 
cumbers. Garnish with egg and pimientos. 

76. FISH GRECIAN 

Cut a pound and a half of any firm white fish into neat 
portions. Chop an onion, a quarter of a pound each of 
spinach and chevril and a half a clove of garlic very fine, 
and simmer in a little butter, or olive oil, until cooked. 
Add a cup of canned or fresh tomatoes, paprika and salt, 
and turn into a casserole. Lay the fish on top and barely 
cover \vith water. Place a buttered pepper over it and then 
the cover and bake for about twenty minutes. Serve hot 
or cold. 

77. FISH MOULTEE JAVANESE 

Cut a pound and a half of white fish -into pieces and fry 
in a little butter and a tablespoon of tumeric. Remove the 
fish and stir in a dessert spoon of flour, then add half a cup 
of hot water and (when it boils), two green chiles (with- 
out seed), and a piece of green ginger cut in slices. Simmer 
for a few moments, then add the cream of a cocoanut (No. 
118) and the fish and cook slowly until well blended. Add 
salt to taste and serve with rice. 

78. FISH A LA PROVENCALS FRENCH 

Clean, wipe dry and cut into two-inch slices any kind of 
fish. Pour a half cup of olive oil into a casserole ; add a table- 
spoon each of chopped parsley, shallot, chives and a shav- 
ing of garlic and bring to the boiling point. Sprinkle the 
fish with ground allspice and mace and a pinch of saffron. 
Toss all in the oil for a few moments, then add salt, paprika 
and a cup of boiling water and stew slowly until done. Beat 



FISH AND SHELL FISH 33 

the yolks of two eggs with the juice of a lemon, .pour some 
of the fish broth into it, then stir all into the stew and 
as soon as it thickens slightly, serve in the same dish. 

79. FISH STEW DANISH 

Cut two pounds of firm white fish into portions, and stand 
in court bouillon (No. 122) for an hour or more; then drain 
and fry in butter for five minutes. Remove to a saucepan 
and pour over it a sauce made of a cup of the strained court 
bouillon and one of sour cream thickened with a spoonful of 
flour. Simmer the fish in this until cooked. 

80. FISH STEW GERMAN 

Slice a large onion and fry in two or three tablespoons of 
olive oil until transparent; add two pounds of any firm 
white fish, cut in pieces ; cover and simmer about twenty 
minutes, shaking the pan occasionally. Beat until creamy 
the yolks of eight eggs; add the juice of two lemons and a 
tablespoon of vinegar. Stir into this very slowly some of 
the hot fish broth and a tablespoon of finely chopped parsley. 
Pour over the fish and cook until the sauce thickens. Be 
careful not to let it boil or it will curdle. Season with salt 
and cayenne. 

81. FISH AND TOMATO JAPANESE 

Fry a two-pound white fish in peanut oil (or substitute 
olive oil) ; mix four firm tomatoes, cut in slices, with a fresh 
ginger root, a green pepper (without the seed) and an onion, 
all chopped fine. Season with salt and a pinch of sugar 
and Japanese Soy to taste. Simmer about five minutes and 
pour over the hot fish. 

82. HALIBUT PUDDING NORWEGIAN 

Cut two pounds of halibut (or any firm fish) free 
from skin and bones, into small pieces, run through a chop- 
per, then pound to a paste. Beat the whites of three eggs 
stiff, also a cup of double cream. Season the fish pulp with 
salt, cayenne and a teaspoon of onion juice and add a cup 
of chopped blanched almonds and four tablespoons of cap- 
ers (these can be omitted). Fold in the egg and cream and 



34 FISH AND SHELL FISH 

pour into a greased mould. Cover tightly, set it in a pan 
of hot water and bake for forty minutes in a hot oven. 
Serve with Dutch sauce (No. 126). 

83. HERRINGS IN JELLY DUTCH 

Remove the heads and fins from six herrings and clean. 
Cover them with boiling court bouillon (No. 122), cook until 
done, then remove carefully and drain. Boil the liquid rapid- 
ly for twenty minutes, then strain through a cloth. Soak a 
tablespoon of granulated gelatine in a quarter of a cup of 
cold water for a few minutes, then dissolve it in the hot 
liquid and cool. Slit the fish down the back, remove the 
back bones and fill with a macedoine of cooked carrots and 
beans, chopped, and peas, moistened with French dressing. 
Arrange the fish on a deep serving dish, pour the jelly over 
and place on ice. 

84. HERRING ROLLS 

Stand six fresh herrings in a court bouillon (No. 122) for 
an hour. Drain, remove heads and tails and split length- 
wise ; then remove back bones. Pound the roe and milt 
with a teaspoon each of grated onion, chopped parsley, 
pickles, capers and a tablespoon of bread crumbs. Spread 
on the herrings, roll up tightly and fasten with wooden 
tooth-picks. Place closely together in a baking pan and 
pour over them a half cup of court bouillon, cover and bake 
for fifteen minutes. Serve cold with salad. 

85. MATELOTE OF FISH FRENCH 

Use two or three kinds of fish and either a small lobster, 
a crab or a dozen oysters to two pounds of fish cut in thick 
pieces. Brown twenty button onions, peeled and scalded 
well, in four tablespoons of butter; add three tablespoons of 
flour, salt and pepper and stir for several minutes, then add 
half a cup of mushrooms, stewed in a little butter, juice 
of half a lemon, a pint of claret, a kitchen bouquet, a bit of 
garlic and a pint of broth. Cover and simmer for twenty 
minutes ; add a teaspoon of sugar, the fish and cook for 
fifteen minutes more, adding the shell-fish a few minutes be- 
fore serving. Pour over thick pieces of toasted French 
bread. 



FISH AND SHELL FISH 35 

86. MOKI AND TOMATO NEW ZEALAND 

Cut a pound and a half of moki (or substitute halibut) 
in nice pieces ; slice an onion very fine and fry, without 
browning, in a tablespoon of butter, then add four sliced 
tomatoes and sprinkle with a tablespoon of flour, a little 
salt, white pepper and cayenne. Simmer until soft, then 
lay the fish on top, cover and cook very gently until they 
are done. Remove the fish to a hot dish, pass the sauce 
through a sieve, heat again and pour over the fish. 

87. ROCK COD AND CABBAGE A LA LORRAINE 

Cut a young cabbage in quarters, remove the core and 
boil rapidly for ten minutes, then drain. Remove the head 
and bones from a fine cod and cut into small portions. 
Spread a layer of cabbage, chopped slightly, in a casserole 
and cover with a layer of fish. Season with salt and pepper 
and repeat until the dish is full with the cabbage for the last 
layer. Pour over all a half cup of stock and a large piece 
of butter. Cover tightly and bake for an hour. Serve in 
the same dish. 

88. SALMON, PICKLED ENGLISH 

Boil two pounds of salmon in court bouillon (No. 122) ; 
drain, remove skin and place in a deep dish. Strain the 
broth over the salmon, cover closely and let stand over 
night. Serve for breakfast or luncheon. 

89. SANDABS AUX FINES HERBES 

Place six sandabs side by side on a shallow earthen dish, 
dark side down. Smear over with a tablespoon each of flour 
and butter melted together and pour over a gill of white 
wine. Chop fine a medium onion, shallot, chives and pars- 
ley and two tablespoons of chopped dried mushrooms, which 
have soaked in a cup of boiling water for an hour. Fry all 
of these in a tablespoon of butter a few moments ; add half 
a cup of the mushroom water, salt, paprika ; pour it over 
the fish, cover closely with paper and bake for fifteen min- 
utes in a moderate oven. Serve in the same dish. 



36 FISH AND SHELL FISH 

90. SARDINES AND CHILE PEPPERS 

Prepare six long green peppers as in No. 266. Remove 
the head and bones from a dozen sardines ; mash to a paste 
with two tablespoons of bread crumbs and the same of 
grated Parmesan. Fill the peppers, dip in batter (No. 446), 
fry in deep lard and drain. 

91. SHAD, BAKED GERMAN 

Pass a cup of stale bread crumbs through a sieve and 
spread on an earthen platter. Place on top a boned shad, 
seasoned inside with salt and pepper. Dot over with bits 
of butter, a spoonful of thick sour cream and two table- 
spoons of grated Swiss cheese. Bake about twenty minutes 
in a hot oven, basting from time to time with sour cream, 
until a cupful has been used, seasoning each time ; then 
pour over half a cupful of sour cream and when very hot, 
sprinkle with capers and serve. 

92. SOLE A LA LAGUNITAS 

Spread a cup or more of creamed onions, slightly chopped, 
on a baking dish and place on them, in a row, a pound of 
filets of sole. Sprinkle with salt, pepper and grated cheese ; 
then cover all with a generous cup of cream sauce (No. 123), 
flavored with a teaspoon of chile powder. Sprinkle liberally 
with more cheese and then with crumbs and bake for 
twenty minutes. 

93. SOLE NEAPOLITAN 

Place a fine sole, dark side down, on a greased earthen 
platter. Cover with a pint of Italian sauce (No. 132), to 
which half a cup of shrimps, or mussels, has been added; 
sprinkle plentifully with bread crumbs and bake in a mod- 
erate oven for about twenty minutes. 

94. SOLE VENETIAN 

Cut six filets of sole, or any firm white fish, three inches 
long by half the width and a third of an inch thick. Dust 
with salt and paprika and grated Parmesan. Roll out a rich 
stiff pie crust as thick as a dollar and cut into pieces large 
enough to enfold the fish completely. Press the edges 



FISH AND SHELL FISH 37 

tightly together, lay on a baking tin, brush over with but- 
ter and bake until nicely browned. Arrange on a platter 
with the edges overlapping each other and serve with 
tartar sauce. 

95. STRIPED BASS AND GOOSEBERRIES 

Chop fine two raw potatoes, an onion, a bit of garlic and 
parsley; season with salt, pepper and chile powder; mix 
with a raw egg and teaspoon of anchovy sauce. Stuff the 
fish and sew up. Heat two tablespoons of bacon grease, 
lay the fish in it, baste it and bake it in a moderate oven for 
fifteen minutes. Season two cups of Spanish sauce (No. 141) 
with chile powder and add four tablespoons of fresh 
gooseberries ; pour over the fish and cook until done. Re- 
move to a hot platter ; add a teaspoon of brown sugar to the 
sauce and pour over the fish. 

96. TUNA FISH AND SQUASH 

Mix the contents of a can of tuna-fish, broken in bits, with 
a cup of Italian sauce (No. 132), and heat. Remove the 
stems and part of the seed from six boiled summer squash. 
Stuff with the fish, cover with crumbs and brown in the 
oven. 

97. CLAMS, MARINIERE BRETONNE 

Scrub well two quarts of small clams and steam in a cov- 
ered kettle until they open. Remove them from the shells 
and throw into a saucepan with two chopped onions and two 
tablespoons of chopped parsley, and all the juice of the 
clams. Simmer until well blended, then add a tablespoon 
of roux (No. 137), and pour over pieces of toasted French 
bread. Mussels can be cooked in the same way. 

98. CLAMS AND RICEMEXICAN 

Boil half a cup of rice until dry (No. 225) ; add a pint 
of small clams, which have been cooked in their own juice, 
and seasoned with chile powder. Heat through, then press 
into a greased mould, dry in the oven for a minute or two, 
and turn out on a hot dish. 



38 FISH AND SHELL FISH 

99. CLAMS AND VERMICELLI 

Boil a quarter of a pound of vermicelli for fifteen minutes. 
Drain and add a tablespoon of butter and salt to taste. 
Melt a heaping tablespoon of butter, add the same of flour 
and cook without browning. Stir in a cup of clam liquor 
and, when it thickens, add a cup of chopped clams and a 
pinch of chile powder canned minced clams can be used. 
Butter a pudding dish, fill it with alternate layers of vermi- 
celli and clam, with the vermicelli on top. Sprinkle with" 
bread crumbs, mixed with grated cheese, and brown in the 
oven. 

100. CRAB AND OKRA 

Have ready a pint of crab meat in as large pieces as 
possible. Fry a large sliced onion in a tablespoon of but- 
ter; add a slice of ham cut up, a chopped pepper (without 
seeds) and half a can of tomatoes. Cover with a quart of 
boiling water and cook quickly for half an hour; then add 
a pound of young okra (stems and tips removed) cut in 
inch lengths. Add the crab and boil until the okra is 
tender. Thicken with flour and butter, braided together, 
and serve in a rice ring (No. 227). 

101. CRAB OMELETTE A LA MANCHU CHINESE 

Shred an eighth of a pound of dried Chinese mushrooms, 
half a can of bamboo shoots, a few water chestnuts, and 
place in a saucepan. Cover with water and boil until nearly 
all of the liquid is gone. Beat eight eggs light and mix 
with a can of crab meat, which has been picked over, and 
the other ingredients. Heat a very little oil in a spider and 
drop spoonsful of the mixture in to fry like pancakes, turn- 
ing when brown on one side. All of the ingredients can be 
found in any Chinese grocery. 

102. CRAB SOUFFLE 

Add the yolks of three eggs, well beaten, to a pint of hot 
cream sauce (No. 123). Season with a teaspoon of Wor- 
cestershire sauce and a pinch of cayenne, and stir in a cup- 
ful of grated dairy cheese. Add two cups of shredded crab ; 
then fold in the whites of the eggs beaten stiff. Turn into 
a pudding dish and bake in a quick oven. 



FISH AND SHELL FISH 39 

103. MUSSELS BORDELAISE 

Clean two quarts of mussels and throw them into a large 
saucepan with a clove of garlic, an onion, chopped fine, and 
a kitchen bouquet. Cover closely and steam until the shells 
open, shaking occasionally; then thicken the broth with a 
tablespoon of roux (No. 137). Have ready pieces of 
toasted French bread, one for each plate, and pour a ladleful 
of the mussels and sauce over them. 

104. MUSSELS A LA POULETTE 

Scrub with a brush and clean two quarts of mussels. Place 
in a saucepan with a tablespoon each of finely chopped pars- 
ley and chives and half a cup of melted butter. Cover 
closely and steam until they are well opened, then remove 
the under shells. Strain the broth through a cheese cloth 
into a small saucepan and thicken with a tablespoon each 
of butter and flour blended. Before serving beat in the 
juice of a lemon, a pinch of paprika, the yolk of an egg 
and a tablespoon of butter. Serve the mussels in soup 
plates and the sauce by itself. Small clams can be cooked 
in the same way. 

105. OYSTERS AND ALMONDS 

Chop fine and pound to a paste, with a little thick cream, 
half a cup of blanched almonds. Have ready a pint of 
mashed potatoes beaten with melted butter and cream until 
very light. Add the almonds to this and heat through ; 
then pile on a platter and garnish with fried oysters and 
slices of lemon or serve with a good chutney. 

106. OYSTER PICKLE SPANISH 

Mix and scald a cup of olive oil, half a cup of vinegar, 
two teaspoons of salt, three teaspoons of chilepepines, three 
of whole pepper corns, two tablespoons of sweet marjoram, 
a clove of garlic. After two minutes drop in six dozen large 
oysters with a cup of their liquor. Boil until the oysters are 
plump, a few minutes only, then skim out and if the sauce 
is too sharp add more of the oyster liquor. Pour over the 
oysters, garnish with sliced lemon and chile pepper, and 
serve cold for supper. 



40 FISH AND SHELL FISH 

107. OYSTER AND SHRIMP CURRY 

Make a thick curry sauce (No. 124) substituting milk for 
chicken broth. Before adding the cocoanut cream, heat two 
dozen large oysters and half a pound of boiled shelled 
shrimps (or the same amount of crab meat in large pieces) 
in the sauce, and cook until the oysters are done ; then add 
the cream and, when quite hot, serve in a rice ring (No. 
227). 

108. SHRIMP GUMBO 

Fry a large chopped onion in a heaping tablespoon of 
lard, or butter, until transparent. Add two large tomatoes, 
a bell pepper, all cut up, and a slice of ham cut in dice. Cover 
with water and simmer for half an hour; then season with 
salt, cayenne and a small pinch of sugar. Add a pint of 
shelled shrimps and the same of young okra, without the 
stems, and cook until the latter is quite tender. Serve in a 
rice ring (No. 227). 

109. SHRIMPS MEXICAN 

Chop a large onion and fry in a tablespoon of color (No. 
119) ; then add two cut up tomatoes, half a teaspoon each 
of sugar and grated chocolate, salt and vinegar. Simmer 
for fifteen minutes ; then add a cup of boiled rice, a cup of 
cooked shrimps and half a teaspoon of chile powder. Sim- 
mer for fifteen minutes more and serve. 

110. SHRIMP TOAST A LA BONNEFEMME 

Place in a double boiler the beaten yolks of two eggs, a 
teaspoon of anchovy sauce, and a tablespoon of cream. Stir 
for a moment and when it begins to thicken dip in the mix- 
ture six rounds of buttered toast. Pile each with shelled 
shrimps, heat through in the oven and serve. 

111. SHRIMPS A LA WHITEBAIT 

Shell a pound of fresh shrimps, roll them in flour and 
fry a few at a time (in a frying basket), in deep fat till they 
are crisp. Sprinkle a cloth plentifully with salt and paprika, 
turn the shrimps in and toss them about; then pile upon a 
hot platter, garnish with lemon and serve with the thin- 
nest of brown bread sandwiches. 



Fish and Meat Sauces and 
Salad Dressings 



112. AGRA DOLCE ITALIAN 

Mix together two tablespoons of brown sugar, two of 
grated chocolate, one each of candied orange and lemon peel, 
shredded fine, a fourth cup of blanched almonds, chopped, 
half a cup of cleaned currants and a cup of cider vinegar, 
or sour wine. Let stand for an hour or two, then scald. 
Pour over cold mutton, veal or tongue and simmer for a 
few minutes. 

113. BACON SAUCE ENGLISH 

Fry a fourth of a pound of bacon, cut in dice, slightly ; 
add a small onion, chopped fine, and a dessert spoon of 
flour, and fry slowly until light brown. Season with pepper 
and two tablespoons of vinegar, and add a small cup of 
water. Stir until it boils and thickens a little, then pour 
over boiled new potatoes and serve with roast veal or 
chicken. 

114. CHAUDFROID FRENCH 

Make a white roux of two tablespoons of butter and flour 
(No. 137) ; stir in gradually a pint of strong chicken stock 
and simmer for five minutes, then add a heaping tablespoon 
of gelatine, soaked in a little cold stock, and stir until dis- 
solved. Season with salt and cayenne, strain, and when cold, 
beat in three tablespoons of thick cream. 

115. CHERRY SAUCE A LA CAVENDISH 

Stone a pound of red cherries and pound in a mortar ; boil 
for fifteen minutes with a slice of lemon and enough water 
to cover, then rub through a sieve with a thick slice of 
bread soaked in a glass of claret. Simmer until of the con- 
sistency of cream, then add a tablespoon of French brandy 
and serve with hot baked ham. 



42 FISH & ME A T SA UCES & SALAD DRESSINGS 

116. CHILE COLORADO, OR SMOTHER- 
MEXICAN 

Remove seeds and veins from a quarter of a pound of 
dry chile peppers and wash well in plenty of water ; then boil 
for about ten minutes ; drain and rub through a colander, 
adding water from time to time to loosen the pulp, using 
about a pint in all ; pour this through the peppers again until 
it is as thick as very thick cream. Heat a large spoonful of 
lard and fry in it a clove of garlic, then skim it out and stir 
in the pulp, a teaspoon each of grated sweet chocolate and 
sugar, a tablespoon of vinegar and a teaspoon of salt. This 
is the Mexican sauce which is used in many of their dishes 
with variations in the seasoning. 

117. CHILE SAUCE MEXICAN 

Toast in a hot oven (or on top of the stove) until they 
blister, a dozen fresh red chiles; drop them into boiling- 
water and simmer until soft enough to rub through a sieve, 
first removing the seeds and veins and adding a little hot 
water enough to make a puree. Fry in a spoonful of hot 
lard with a teaspoon of vinegar, one of onion juice and salt 
to taste. ng COCO ANUT CREAM 

Remove the shell and brown skin from a fresh cocoanut. 
Grate the meat, soak it in a cup of milk for fifteen minutes, 
and scald ; drain carefully into a bowl ; then turn the cocoa- 
nut into a wet cheese-cloth and squeeze it until every bit 
of the cream has been extracted, and add it to the milk. 
The meat should be snow white, and can be used as a 
garnish or be served separately with chutney, sliced lemon, 
Bombay duck, anchovies and the hors d'ceuvres that are 
served with an Oriental curry. 

119. COLOR CHILEAN 

Heat a cup of beef suet in a frying pan ; add half a 
chopped onion, three sweet red peppers, chopped, or a third 
of a teaspoon of cayenne. Simmer for a few minutes, then 
strain and use when needed for frying any kind of meat or 
vegetables for stews. 

120. COMBINATION SALAD DRESSING 

Beat a cup of whipped cream into a cup of stiff mayon- 
naise seasoned with tarragon vinegar; add half a cup of un- 
sweetened tomato catsup and chill. 



FISH & ME A T SA UCES & SALAD DRESSINGS 43 

121. CONSERVE ITALIAN 

Cut up ten pounds of firm tomatoes and put into a sauce- 
pan with several stalks of celery and parsley, chopped, and 
two bay leaves ; simmer until soft, then rub through a 
colander; turn it into a cheese-cloth bag and let it drip over- 
night, then return to the saucepan and boil to a thick jam, 
stirring constantly towards the end to prevent scorching. 
Pour into jars and use a very little of it for soup, sauces and 

stews 

122. COURT BOUILLON FRENCH 

Mix equal quantities of sour white wine, or vinegar, and 
hot water enough to cover the fish ; add a sliced lemon, 
several pieces of parsley, a small onion sliced, a bay leaf, 
several cloves and pepper corns, salt, paprika and celery 
salt. Simmer for half an hour before boiling fish in it. 

123. CREAM SAUCE 

Melt a tablespoon each of butter and flour and cook, 
without letting it color, for three minutes ; then stir in, 
slowly, a cup of milk or thin cream ; simmer until thick, 
stirring until smooth; season with salt and pepper; skim 
and strain. If a thicker sauce is required, as in croquettes 
or fritters, add more flour and butter. 

(BROWN SAUCE) 

Make like cream sauce, only browning the butter and flour 
well and using stock instead of milk. 

124. CURRY SAUCE HINDUSTANI 

Fry an onion, a half clove of garlic, and a small piece of 
ginger root, all sliced fine, in three tablespoons of olive oil, 
without browning; add a heaping tablespoon of cu.rry 
powder and one of flour, then a pint of white stock or 
milk, and simmer for twenty minutes ; strain and season 
with salt and cayenne ; add the cream of a fresh cocoanut 
(No. 118) and heat, without boiling, in a double boiler; add 
the meat, or whatever is to be curried, and when quite hot, 
serve with rice. 

125. DRESSING FOR COLD MEAT OR FISH 

Beat a cup of French dressing with an egg-beater until 
creamy, then add a finely chopped green pepper, a pimiento, 
a small onion, grated, and a teaspoon of finely chopped 
parsley. 



44 FISH & ME A T SA UCES & SALAD DRESSINGS 

126. DUTCH SAUCE 

Melt a tablespoon each of butter and flour together in a 
saucepan ; add a cup of hot water and stir until it boils and 
thickens ; then add the juice of a lemon, cool a little and beat 
in the yolk of a large egg. Beat with an egg-beater and add 
two tablespoons of butter and vinegar, salt and cayenne to 
taste. Serve hot or cold. 

127. EAST INDIAN SALAD DRESSING 

Rub the yolks of two hard-boiled eggs smooth with half 
a cup of sweet oil, a teaspoon of curry powder, two table- 
spoons of tarragan vinegar, salt and cayenne to taste. 

128. FISH SAUCE GERMAN 

Chop very fine a teaspoon each of the following herbs : 
borrage, chives, pimpernels, tarragon, chevril, parsley; also 
two hard-boiled eggs. Mix with one and a half tablespoons 
of vinegar, a little salt, paprika, and a pinch of sugar, and 
stir it all into a cup of thick sour cream. Serve with fried 
or boiled fish. 

129. FISH SAUCE ITALIAN 

Mash together until smooth three anchovies and two hard- 
boiled eggs, chopped ; three gherkins, chopped ; a teaspoon 
of parsley, chopped to a powder, and a teaspoon of onion 
juice. Add two raw yolks, a teaspoon of French mustard, 
salt, paprika and juice of a lemon and beat until smooth. 
Serve with fried or cold fish. 

130. FISH SAUCE RUSSIAN 

Freshen two salted anchovies in water; drain and pound 
to a paste with the yolks of two hard-boiled eggs ; add two 
teaspoons of French mustard and the yolk of an egg; then 
beat in two tablespoons of vinegar and six of sweet oil. 
Season with salt and paprika, then add half a cup of smoked 
salmon cut in dice. Serve with cold fish. 

131. GRIBICHE HORSERADISH SAUCE PARISIAN 

Chop very fine a tablespoon each of the following herbs : 
parsley, chevril, tarragon, chives ; add a chopped gherkin 
and a tablespoon of chopped capers ; mix a dessert-spoon 
of Worcestershire sauce with a cup of French dressing. Beat 
with an egg-beater until smooth, then beat in the herbs and 
pour over cold fish. 



FISH & ME A T SA UCES & SALAD DRESSINGS 45 

132. ITALIAN SAUCE FOR SPAGHETTI, TAG- 

LIARINI, FISH, ETC. 

Soak one-fourth cup of dried mushrooms in a cup of hot 
water for half an hour; then drain, (keeping the water), and 
chop. Mince an onion fine with a branch of parsley and fry 
until transparent in four tablespoons of olive oil ; add the 
mushrooms, a large spoon of tomato conserve (No. 121), 
(or half a can of tomatoes), some chopped parsley, pepper 
and salt, the mushroom water and a cup of beef stock and 
simmer for half an hour. Serve with grated Parmesan or 
other cheese. 

133. KAIHELO HAWAIIAN FISH SAUCE 

Place the grated meat of a fresh cocoanut in a sauce-boat ; 
chop a pound of cooked shrimps fine ; soak in the milk of 
the cocoanut, then turn into a cheese-cloth, squeeze every 
bit of the juice over the cocoanut and serve with fish. 

134. ORANGE SAUCE FOR MEAT AND GAME. 

Beat six tablespoons of currant jelly, two of sugar and 
the grated rind of two oranges in a bowl for five minutes; 
add two tablespoons each of orange and lemon juice, two 
of port wine, salt and cayenne to taste and blend all together. 
Serve with boiled mutton, tongue or ham. 

135. POLONAISE SAUCE 

Melt half a pound of butter and stir into it two hard- 
boiled eggs chopped fine, and a handful of parsley chopped 
to a powder. 

136. ROQUEFORT CHEESE SALAD DRESSING 

Mash two tablespoons of the cheese with a fork and add, 
by degrees, a wineglass of olive oil, a tablespoon of cider or 
tarragon vinegar, salt and paprika to taste. Pour over let- 
tuce hearts cut in quarters lengthwise. 

137. ROUX, WHITE 

Melt a cup of butter over a slow fire, and when hot, skim 
carefully, then pour off all the clear oil into another pan, 
taking care not to let any of the sediment go with it. Warm 
again slowly, add a heaping cup of sifted flour and cook 
slowly together without browning for twenty minutes. 
Keep in a covered glass jar in a cold place and use as re- 
quired for thickening sauces and soups. 



46 FISH & ME A T SA UCES & SALAD DRESSINGS 

138. ROUX, BROWN 

Proceed exactly as in the preceding recipe, only cooking 
the butter more quickly until it is a good brown and brown- 
ing the flour also. Use in brown sauces. 

139. RUSSIAN SAUCE FOR COLD SLAW 

Mash the yolks of three hard-boiled eggs very smooth 
and stir them into a cup of thick, sour cream ; add salt, 
paprika, and a teaspoon each of chevril and tarragon leaves 
chopped fine. ^ SALZA-MEXICAN 

Scald and skin a cup each of tomatoes and onions and 
chop with three bell peppers, from which the seeds have 
been removed ; season well with salt and a little olive oil 
and serve hot or cold with fish or cold meats. 

141. SPANISH SAUCE 

Chop fine a large onion and fry until light brown in but- 
ter; add three green peppers, chopped fine, and six cut-up 
tomatoes ; season with salt and pepper and simmer for from 
half to three-quarters of an hour. Serve with fish, boiled 
tongue or omelette. 

142. TOMATO BUTTER ENGLISH 

Simmer four or Tve large tomatoes, cut in slices, in two 
tablespoons of butter, salt, paprika and onion salt until most 
of the juice has evaporated and it is a soft pulp. Pass 
through a puree sieve and use for flavoring or coloring. 

143. TOMATO SAUCE 

Stew a can of tomatoes (or fresh ones), a few cloves, pars- 
ley, a chopped onion, a bay leaf and piece of celery for half 
an hour ; rub through a sieve, season with salt, cayenne and 
a bit of sugar; thicken with about a tablespoon of roux, 
(No. 137), stirring until smooth. 

144. WOW WOW SAUCE OLD ENGLISH 

Melt two tablespoons of butter and stir in a tablespoon of 
flour ; cook for a few minutes without browning, then stir 
in a cup of stock and a tablespoon of tarragon vinegar. Sim- 
mer until smooth, then add a teaspoon of made mustard, 
half a tablespoon of finely chopped parsley, a tablespoon 
each of mushroom catsup and port wine; last, add two or 
three pickled cucumbers cut in dice and serve with boiled 
beef or tongue. 



Egg Entrees 




Egg Entrees 



145. EGGS L'AIGLON 

Cut six hard-boiled eggs across in halves, remove the yolks 
and a small bit of the white to make it possible to stand 
them on end. Rub the yolks smooth with a little olive oil, 
then put in a bowl, which has been rubbed with garlic, and 
add to it a small onion and a pimiento, chopped very fine, 
salt, a bit of mustard and pepper to taste. Roll in the 
white of an egg, beaten stiff, and then in grated cheese 
and place each on a round of bread slightly hollowed out 
and brushed over with melted butter. Fill the whites with 
the stuffing, in a pyramid, sprinkle thickly with grated 
cheese and paprika and brown in a hot oven. Serve with 
cream or tomato sauce. 

146. EGGS A L'ARDENAISE 

Beat to a stiff froth the whites of six eggs ; add a half tea- 
spoon each of onion juice, finely chopped chives and parsley, 
salt and paprika ; or omit the herbs and use four tablespoons 
of grated Parmesan. Butter a shallow earthen platter, 
spread it over with the whites and pour very carefully on top 
four tablespoons of thick cream. Drop the unbroken yolks 
at equal distances on top and bake in a quick oven until set. 

147. EGGS A LA ATHERTONWOOD 

Select six medium-sized thick summer squash; remove 
the skin carefully and pare away all irregularities ; then 
steam until almost tender. Cut a circle, two inches across, 
from the stem end and scoop out half of the interior; then 
pour half a teaspoon of olive oil, or melted butter, in each ; 
add salt and pepper and place in a baking pan ; break an egg 
in each, sprinkle with grated cheese, salt and pepper and 
crumbs, and bake until the eggs are set ; then pour a spoon- 
ful of tomato or cream sauce over and serve. 

148. EGGS CARACAS 

Scald a cup of dried beef for a minute, then drain and 
chop fine; add a cup of tomatoes, a quarter of a cup of 
grated cheese, a few drops of onion juice, a piece of green 



EGG ENTREES 40 



pepper, chopped fine, and a bit of cayenne. Melt two table- 
spoons of butter in an omelette pan, stir in all the ingredients 
and when quite hot add three eggs, well beaten, and cook 
like scrambled eggs. 

149. EGGS AUX CROUTONS 

Rub a hot frying pan with a sliced clove of garlic and then 
heat in it a wineglass each of olive oil and melted butter. 
Fry a finely chopped onion for a few moments, then strain 
out and fry in the grease half a cup of stale bread, cut 
in dice, stirring to keep from burning. When golden 
brown, drain and keep hot. Beat six eggs enough to mix 
together. Pour into a well-greased omelette pan and scram- 
ble, adding just before they set two tablespoons of thick 
cream, salt, paprika, and the croutons. Stir until well 
set, but not too dry, and garnish with crisp bacon or 
sausages. 

150. EGGS EAST INDIAN 

Cut a small slice from each end of three hard-boiled eggs 
and cut in halves across; melt two ounces of butter in a 
saucepan ; add a heaping teaspoon of curry powder, a des- 
sert spoon of anchovy sauce and stir until blended; then 
add the egg-yolks, pounded smooth. Fill the whites with 
this, place each on a round of fried toast and garnish with 
water-cress. 

151. EGGS A L'EXPOSITION 

Break eight eggs into a bowl and beat slightly with a 
fork; add half a teaspoon of salt and the same of chile 
powder ; then stir in a cup of fresh American dairy cheese 
cut into a third of an inch cubes ; melt a tablespoon of but- 
ter in an omelette pan, turn in the eggs and cook on a very 
slow fire, stirring thoroughly until the cheese is melted and 
the eggs are cooked. 

152. EGGS GENEVOISE 

Weigh six eggs, break them into a bowl, which has been 
rubbed with garlic, and beat until creamy; add a generous 
tablespoon each of thick cream and melted butter, a little 
onion juice, a half teaspoon of salt, a pinch of cayenne, and 
a third of their weight in grated cheese, preferably gruyere. 
Beat well and partly fill greased timbale moulds. Set them 
in a pan of hot water and bake in a moderate oven until firm 
like custard. Turn out and serve with any good sauce. 




EGG ENTREES 



153. EGGS GRECIAN 

Butter a shallow earthen platter and sprinkle well with 
fresh mint, chopped very fine. Break six eggs carefully into 
the dish, season with salt and paprika and cover with a few 
tablespoons of thick cream. Sprinkle with fried crumbs and 
bake for five minutes. 

154. EGGS GRUYERE 

Chop a quarter of a pound of gruyere cheese fine and melt 
in a cup of hot chicken broth with a tablespoon of butter ; 
add a teaspoon of onion juice, a little grated nutmeg; the/i 
stir in four well-beaten eggs and cook until thick in a 
double boiler, stirring constantly. Serve on buttered toast. 

155. EGGS GUATEMALAN 

Slice two Spanish onions an' 1 two oell peppers fine ; fry 
until tender in three tablespoons of olive oil, then add six 
large tomatoes, cut up, and a half teaspoon of salt. Sim- 
mer about half an hour, then turn into a pudding dish and 
pour a very little sweet oil over the top. Break carefully, at 
equal distances, six eggs ; cover and cook on top of the stove 
until the eggs are set. Half a cup of corn cut from the cob 
is a very nice addition to this. They can also be cooked in 
ramekins. 

156. EGGS HINDU 

Boil five eggs for twenty minutes ; remove from shell 
and slice ; spread in a buttered pudding dish and season 
with salt, pepper, cayenne and a rounded teaspoon of curry 
powder. Beat two eggs until creamy; add salt, pepper, a 
teaspoon of flour (dissolved in a tablespoon of cream), 
and two teaspoons of melted butter; beat again and pour 
into the pudding dish ; sprinkle with crumbs and bake in a 
moderate oven. 

157. EGGS AND MUSHROOMS 

Heat half a cup of tomato sauce and add half a teaspoon 
of Worcestershire sauce. Peel and break into small pieces 
half a pound of fresh mushrooms and saute them in two 
tablespoons of butter, then mix with half the sauce; pour 
into a shallow earthen baking dish and break six eggs over 
it. Pour the rest of the sauce over the top and bake until the 
eggs are set. 



EGG ENTREES 51 



158. EGG PIE A LA MARSEILLES 

Rub the inside of a saucepan with a sliced garlic, then add 
three tablespoons of butter, and when it melts, three large 
onions, chopped fine; cover and simmer until tender; add 
two tablespoons of flour, a little salt, paprika, a bit of nut- 
meg or mace, and, when the flour has cooked for a few 
minutes (without browning), stir in a cup of thin cream. 
Line a deep pie-dish with rich paste, fill it with the mixture, 
then lay on top four hard-boiled eggs, cut in thick slices ; 
co\ er with mashed potatoes ; brush over with butter and 
bake. Serve hot or cold. Or omit the crust and potatoes, 
sprinkle with Parmesan and crumbs and bake. 

159. EGGS NORMANDY 

Break six eggs carefully on a well buttered fireproof dish ; 
stir a heaping tablespoon of butter with the same of flour 
over a moderate fire for a few minutes, then stir in half a 
cup of oyster liquor and the same of cream, and, when the 
sauce thickens, season with salt, paprika and a tablespoon of 
sherry or Worcestershire sauce. Add a cup of oysters 
(cut up if they are large), and cook until the edges curl; 
then pour over the eggs, sprinkle with grated crumbs and 
bake until the eggs are well set. 

160. EGGS AL POMODORO ITALIAN 

Heat two tablespoons of olive oil and fry in it a shaving 
of garlic, a thinly sliced onion and a chopped pepper (with- 
out seed), until all are tender, but not brown; add four 
cut-up tomatoes, cover and simmer for half an hour. Season 
with salt and pepper and stir in six eggs, beaten together, 
and a tablespoon of grated Parmesan or gruyere cheese. 
Scramble until the eggs are set, but not too dry, and serve 
with triangles of fried toast. 

161. EGGS A LA STORK 

Season a pint of hot cream sauce (No. 123) with a tea- 
spoon each of Worcestershire sauce and mustard, a pinch of 
paprika and a cup of grated cheese. Cook until the cheese 
melts ; then pour it into a hot pudding dish and break over 
it six eggs, taking care not to break the yolks. Cook on 
top of the stove until the eggs are well set, and serve. 

162. EGGS STUFFED A LA VALPARAISO 

Boil four eggs hard ; remove shells and cut in two length- 
wise. Mash the yolks with a little thick cream and a few 



52 EGG ENTREES 




bread crumbs. Season highly and fill the whites. Have 
ready a batter made of a well-beaten egg, a teaspoon of 
olive oil, a cup of warm milk, a pinch of salt and enough 
flour to make it as thick as double cream. Beat hard and 
set aside for an hour before using. Pour a large spoonful 
of the batter into a pan of deep smoking fat, placing at once 
an egg on the batter, face down. Fry until golden brown, 
a few at a time, then drain. Serve with a cream sauce, to 
which the remainder of the yolk paste has been added. If 
liked, the paste can be seasoned with anchovy paste or sar- 
dines, grated cheese, chopped ham, etc. 

163. EGGS EN SURPRISE 

Boil six eggs for five minutes, then drop into cold water 
for a moment and remove the shells, without breaking the 
eggs. They should be quite soft inside but hold their shape. 
Roll them in egg and bread crumbs (like croquettes) twice. 
Fry in deep fat, drain, and serve with any good sauce. 

164. EGGS, SWISS 

Butter well a flat earthen platter and sprinkle with grated 
gruyere cheese. Place on it a layer of bread cut in very 
thin slices and spread with butter and French mustard. 
Cover with thin slices of Swiss cheese and sprinkle with a 
few chopped chives, salt and paprika. Now break six eggs 
on the cheese very carefully, cover all with a little thick 
cream, sprinkle with cheese, and bake until the eggs are set. 

165. EGGS TRES MOUTARDE 

Boil six eggs for five minutes, drop in cold water for a 
moment, remove shells and cut in two lengthwise, arrang- 
ing on a hot platter and keeping warm. Mix a scant table- 
spoon (or less) of dry mustard with a little milk, and add 
it to half a cup of melted butter. Season with a teaspoon of 
tarragon vinegar, the same of chopped chives, and salt and 
pepper. Stir until it boils ; pour over the eggs and serve. 

166. SPANISH OMELETTE 

Chop fine together three green chiles, without the seed, 
two tomatoes and two onions. Cook in a frying pan in a 
tablespoon of lard until tender and rather thick; then sea- 
son with salt and pepper. Beat six eggs together and stir 
into the mixture. When it is slightly set let it brown on 
one side, then fold over like an omelette and serve on a hot 
platter. 



Vegetable Entrees 




Vegetable Entrees 



167. AJI, OR AJIACO PERUVIAN 

Boil four potatoes and, before they become mealy, cut 
them in halves and place them in a saucepan with a pint of 
chile Colorado, or "smother" (No. 116). Add two thick 
slices of stale bread, soaked in water and squeezed, and a 
tablespoon of olive oil. Heat thoroughly ; stir in about half 
a pound of fresh dairy cheese, cut in slices, six hard boiled 
eggs, cut in halves lengthwise, and serve when the cheese 
is melted. If the sauce is too thick add a little hot water. 

168. ALLIGATOR PEAR SCALLOPED 

Split two avocados (alligator pears), and cut the meat in 
small cubes. Mix with a cup of fine cracker crumbs, turn 
into a buttered pudding dish and dust with salt, paprika 
and a tiny bit of sugar. Beat two eggs with a cup of cream, 
pour over and bake a delicate brown in a moderate oven. 
Serve as an entree or with the roast. 

169. ARTICHOKES GENEVOISE 

Cut six young artichokes lengthwise ; remove stems, outer 
leaves and chokes, and cut the tops off. Soak in vinegar 
and water a few minutes, parboil, drain on a cloth and dip 
in batter (No. 446), to which add a tablespoon of brandy. 
Fry in deep fat and garnish with lemon. 

170. ARTICHOKES AL FORNO 

Prepare six fine artichokes, as in No. 169, boiling a little 
longer. Chop fine two slices of salt pork and a shaving of 
garlic ; add a tablespoon of grated Parmesan, a saltspoon of 
cayenne, a teaspoon of olive oil and blend together with an 
unbeaten egg. Press the leaves open, place in a casserole 
and press the paste into the hearts and between the leaves. 
Pour a little hot water over, cover and bake in a moderate 
oven half an hour. 



VEGETABLE ENTREES 55 

171. ARTICHOKES A L'HUILE ITALIAN 

Cut the stalks, outer leaves and tips from six large young 
artichokes. Wash and cook for ten minutes in boiling wa- 
ter and a spoonful of vinegar. Then drain and hold under 
the faucet to force open the leaves. Place in a casserole. 
Cover with a cup of olive oil, a teaspoon of vinegar, salt 
and paprika. Cover closely and bake in a slow oven until 
well done and the liquid partly absorbed. Serve in casserole 
hot or cold. 

172. ARTICHOKE TORTA GENEVOISE 

Boil six young artichokes until tender; remove the stems, 
coarse leaves, tips and chokes and chop the rest coarsely. 
Season with salt, pepper, a little lemon juice and bind to- 
gether with the beaten yolk of an egg and four table- 
spoons of thick cream. Line a deep pie plate with puff- 
paste and spread with the mixture. Wet a spoon and make 
six deep depressions with the back of it on the surface. 
Break an egg in each, season with salt and pepper, then 
cover with a sheet of the paste, press the edges well to- 
gether and bake in a fairly quick oven. 

173. ARTICHOKES VENETIAN 

Remove stems and half of the outside leaves from six 
small young artichokes, and cut off the tops. Parboil, drain 
and cut in quarters lengthwise. Make a thin batter of three 
eggs, a tablespoon of flour and one of milk, salt and pap- 
rika. Add the artichokes and turn into an omelette pan 
rubbed with garlic, in which a large tablespoon of olive oil 
has been heated. Toss until the batter has set without be- 
ing too dry and serve at once. 

174. ASPARAGUS A LA CREME FRENCH 

Cut two bunches of thin green asparagus into three-quar- 
ter inch pieces, rejecting the tough ends. Boil rapidly with 
a teaspoon of sugar until tender. Drain, return to a smaller 
saucepan, add a cup of thick cream, salt and pepper and, 
before it boils, stir in the yolks of two eggs beaten with a 
little milk. Stir until it thickens slightly, then serve at 
once. 



56 VEGETABLE ENTREES 

175. ASPARAGUS CUSTARD 

Boil two bunches of thin green asparagus and rub through 
a sieve. Add the beaten yolk of an egg and season with salt 
and tiny pinches of sugar and cayenne. Line timbale 
moulds with the mixture. Beat three eggs well, add half 
a cup of milk, a little onion juice, salt and paprika and fill 
the moulds nearly full. Set in a pan of hot water and bake 
until firm ; then turn out and serve. 

176. ASPARAGUS NICOISE 

Boil and chill two bunches of asparagus. Arrange on a 
platter and serve with the following sauce : Rub the yolk 
of a hard egg smooth ; add a raw yolk, a teaspoon of French 
mustard and a cup of French dressing. Beat well with egg- 
beater; then add a teaspoon each of chopped chives and 
parsley. 

177. ASPARAGUS AND PARMESAN ITALIAN 

Boil the asparagus, drain and arrange in two rows, tips 
touching, on an earthen platter. Pour over the tips a little 
melted butter, salt and paprika and sprinkle thickly with 
grated Parmesan. Brown in a hot oven. 

178. BARBOUILLADE CREOLE 

Cut two onions, two bell peppers (without seeds), two to- 
matoes, two peeled cucumbers and a medium sized egg- 
plant, also peeled, into dice. Brown the onions in half of 
a cup of olive oil, then add all the other vegetables, a kitchen 
bouquet and a bay leaf and simmer from six to eight hours. 
Season with salt and pepper before serving. Should there 
be any left use it as a filling for omelette. 

179. BEETS, GLAZED 

Parboil eight or ten small, tender beets; then peel. Throw 
them into an omelette pan with a quarter of a cup of hot 
butter and saute until slightly colored; then sprinkle with 
sugar and cook slowly until it melts and forms a caramel. 
Young French carrots can be cooked in the same way. 



VEGETABLE ENTREES 57 

180. BRUSSELS SPROUTS AND CHESTNUTS- 
SWISS 

Remove outside leaves from a pound of Brussels sprouts 
and boil quickly. Drain and return to saucepan with a cup 
of stock, two tablespoons of butter and a scant teaspoon of 
salt. Simmer for a few minutes, then add a pound of 
boiled chestnuts cut in halves, a little more butter and, 
when very hot, serve. Or blend with cream sauce (No. 
123). 

181. CABBAGE AL FORNO ITALIAN 

Cut half a young cabbage into thick slices and boil rap- 
idly until tender in plenty of water. Drain, chop coarsely 
and spread a layer of it in a pudding dish. Cover with 
cream sauce (No. 123), sprinkle liberally with grated cheese 
and repeat until the dish is full. Cover with crumbs, dot 
with butter and bake half an hour. 

182. CALABAZITA CHILEAN 

Peel two pounds of young pumpkin, or winter squash ; re- 
jnove seeds and cut in eight pieces. Place in a saucepan 
with half a can of tomatoes, a large tablespoon of color 
(No. 119), salt and pepper to taste; cover and simmer until 
tender. Before serving stir in half a cup of grated cheese 
and a beaten egg. 

183. CALLALAU GRECIAN 

Remove the stems from a pound of young okras, cut 
up and boil fifteen minutes ; then drain, mix with a cup of 
string beans, cut thin and boiled. Pare and cut into cubes 
a large egg-plant and four large tomatoes, a large onion 
sliced thin and a green pepper. Simmer these in butter un- 
til tender, season with pepper and salt and a pinch of sugar; 
add the okra and beans and cook, stirring until rather 
dry. 

184. CARROTS BRAIZED WITH TOMATOES- 
NEW ZEALAND 

Wash, pare and soak in cold water three or four carrots, 
then drain and cut into long, thin strips. Bring to a boil in 
cold salted water; then drain on a cloth. Heat half a cup 
of tomato sauce and rub through a sieve. Fry the carrots 



VEGETABLE ENTREES 



gently in two tablespoons of butter for fifteen minutes ; then 
add half a cup of stock and the tomato puree; season with 
salt, paprika and a scant teaspoon of sugar and simmer until 
the carrots are tender. Thicken the sauce with a teaspoon 
or more of roux. Garnish with fried toast. 

185. CARROTS A LA POMPADOUR FRENCH 

Wash, scrape and scald for five minutes a bunch of young 
carrots. Drain and cut into pieces not larger than a match 
-the finer the better. Stew in a saute pan with half a cup 
of double cream until it has been absorbed and the carrots 
begin to brown slightly ; then add another half cup, heated, 
a little salt and paprika, and when tender serve. 

186. CAULIFLOWER POLONAISE 

Boil a cauliflower in salted water, drain and place on a 
hot platter. Rub a bowl with garlic. Grate into it two 
cups of bread crumbs. Fry in a large piece of fresh butter 
until yellow r and crisp ; season with salt and paprika, and 
sprinkle all over the cauliflower. 

187. CELERY FLAN 

Remove leaves and roots from three large heads of celery 
and boil. Drain and pass through a chopper. Melt a heap- 
ing tablespoon of butter with one of flour ; stir in a pint 
of hot milk and, when it thickens, add the celery. Sim- 
mer for a few moments, cool a little and add the beaten 
yolks of six eggs and a teaspoon of salt. Pour into a 
greased mould and cook in a slow oven for half an hour. 
Serve with rich cream sauce. 

188. CELERY FRITTERS GERMAN 

Cut the stalks from a fine head of celery into four-inch 
lengths. Parboil, drain on a cloth, dip in batter (No. 446), 
and fry in boiling fat. 

189. CELERY RING MOULD 

Trim leaves from a large head of celery, cut up stalks and 
boil till tender in salted water. Drain, chop, and rub through 
a puree sieve ; then proceed as in No. 230. 



VEGETABLE ENTREES 59 

190. CHARD ITALIAN 

Prepare the chard by removing all of the green part, 
which can be cooked like spinach. Cut the thick midrib 
into two-inch squares, steam or boil until tender in boiling 
salted water ; then drain on a cloth. Beat an egg slightly 
with two tablespoons of water and one of flour. Dip each 
piece into this and fry in hot fat. 

191. CHARD SWISS 

Trim the green leaf from several stalks of chard and cut 
either into square pieces or into lengths like asparagus. Boil 
in salted water until tender; then drain. Arrange neatly 
on a hot platter and cover with either cream sauce (No. 
123), Dutch sauce (No. 126), or sprinkle plentifully with 
grated cheese and brown in the oven. It can also be cooked 
like kohl-rabi (No. 206). 

192. CHITCHKEE EAST INDIAN 

Parboil several kinds of vegetables separately cauli- 
flower, beans, peas, okra, a small egg-plant, etc. any con- 
venient combination. When nearly tender drain, cut into 
neat pieces and mix. Fry two tablespoons of chopped onion 
in two of butter for five minutes ; then add a scant table- 
spoon each of flour and curry-powder and half of a chopped 
apple. Cover with two cups of stock, or milk, and simmer 
for twenty minutes ; then add the vegetables, salt to taste, 
and cook slowly for another quarter of an hour. Serve in a 
rice ring (No. 227). 

193. COLACHE MEXICAN 

Fry a chopped onion in a large spoonful of co!6r until 
transparent. Add a chopped bell pepper, without seed, half 
a dozen young summer squash, cut in pieces, without peel- 
ing them, and a tomato. Cover and simmer gently until 
done, shaking occasionally; then add three ears of green corn 
cut from the cob (or half a cup) ; season with salt and red 
pepper and serve. 




60 VEGETABLE ENTREES 

194. COLCANNON IRISH 

Boil half a pound of spinach, or young turnip or beet 
tops, or cabbage, rapidly for ten minutes ; then drain ; chop 
fine and mix with half a pound of mashed potatoes. Add 
two tablespoons of melted butter, the beaten yolk of an egg, 
salt, cayenne and a bit of nutmeg. When well mixed press 
into a buttered mould and bake for twenty minutes. Then 
turn out on a hot platter and serve with Polonaise sauce 
(No. 135). Or fry like omelette. 

195. CORN MOUSSE ARGENTINA 

Grate six large ears of green corn. Mix it well with a 
cup of thick cream sauce (No. 123). Season with salt, pep- 
per, a teaspoon of sugar and a very little nutmeg. Add a 
tablespoon of melted butter and three whole eggs. Beat 
well and pour into a well greased mould. Place it in a deep 
pan of hot water, after covering tightly, and bake for three- 
quarters of an hour, or until firm like baked custard. Serve 
with cream sauce. 

196. DHAL EAST INDIAN 

Wash a cup of lentils; simmer in a pint of stock until 
tender. Fry a sliced onion in two tablespoons of butter un- 
til transparent. Stir in half a tablespoon each of curry pow- 
der and flour, fry for a moment; add lentils, salt and juice 
of half a lemon. Cover and simmer twenty minutes and 
serve. 

197. EGG-PLANT AL FORNO ITALIAN 

Parboil two medium egg-plants, and cut in two length- 
wise. Scoop out the pulp, leaving enough to keep in shape, 
and rub to a paste with a little melted butter, salt, paprika 
and two tablespoons of grated Parmesan. Return to shells, 
sprinkle well with crumbs and cheese and brown in a quick 
oven. A slice of salt pork chopped fine can be added. 

198. EGG-PLANT AND TOMATO 

Cut enough peeled egg-plant into dice to fill a pint meas- 
ure and mix with equal quantities of firm tomatoes diced. 
Season with salt, pepper and a teaspoon each of sugar and 
onion juice. Spread in layers in a buttered pudding dish 
with crumbs between and bits of butter or olive oil. Cover 
with crumbs and bake for three-quarters of an hour. 



VEGETABLE ENTREES 61 

199. FLOR DE CALABAZA MEXICAN 

(Squash Blossom) 

Dip six fresh blossoms of squash into salted cold water. 
Shake well, then dip each into a thin batter (No. 446), and 
fry in deep fat. Drain on paper and serve with cream sauce 
(No. 123). 

200. FRIJOLES (BEANS) MEXICAN 

Wash a pint of small brown beans, put them in a large 
pot, cover well with cold \vater, and bring to a boil slowly. 
Pour off the w r ater, cover with cold water, boil again and re- 
peat this twice. The last time add a large kitchen spoon of 
lard or dripping and boil until the beans are tender. Remove 
to a large casserole, or bean pot, season well with salt, and 
add two or three chile peppers, broken up. Cover for an 
inch with the bean water and simmer in the oven, or on 
top, for several hours, stirring frequently to break the beans 
slightly, so as to thicken the gravy, adding a little boiling- 
water if necessary. A few minutes before serving, sprinkle 
with grated cheese and brown in the oven. 

201. FRITURA MIXTA (VEGETABLES) SPANISH 

Parboil vegetables as in chitchkee (No. 192), keeping 
them separate. Mix the smaller ones with enough thick 
cream sauce (No. 123) to hold together, then chill. Cut in 
cubes, dip all in fritter batter (No. 446), and fry golden 
brown in deep fat. Drain on paper and pile up on a platter. 

202. GREEN PEAS ITALIAN 

Chop a large onion fine and fry with two slices of bacon 
diced, in a tablespoon of butter. When tender add a pint of 
young green peas, cover with soup stock and simmer for a 
quarter of an hour ; then add a crisp lettuce, cut in quar- 
ters, salt and pepper. Cover and cook until all are tender. 

203. GREEN PEAS AND MINT ENGLISH 

Boil a pint of tender young green peas in plenty of rap- 
idly boiling unsalted water for about fifteen minutes. Drain 
and turn into a saucepan with a tablespoon of melted but- 



62 VEGETABLE ENTREES 

ter, half a teaspoon each of salt and sugar and a few sprigs 
of fresh mint. Cover and simmer very slowly for five min- 
utes, remove the mint and serve. 

204. JERUSALEM ARTICHOKES 

Wash and peel a dozen of the artichokes and fry until 
brown in two tablespoons of lard in a baking pan. Sprinkle 
with salt and pepper and bake for twenty-five minutes. 
Drain and serve in a hot sauce of two tablespoons of melted 
butter, the juice of a lemon and a tablespoon of finely 
chopped parsley. 

205. JERUSALEM ARTICHOKES ITALIAN 

Peel a pound of artichokes and shape like pears. Melt 
four tablespoons of butter in a saucepan ; add the arti- 
chokes and sprinkle well with salt, pepper and lemon juice. 
Pour a cup of gravy over, cover closely and cook gently 
for half an hour, shaking the pan occasionally. Serve with 
cream sauce (No. 123), adding grated Parmesan if liked. 

206. KOHL RABI (CHINESE TURNIP) GERMAN 

Cut the green tops from two large young kohl rabi and 
freshen in cold water. Peel the globes, cut in cubes and 
boil ; also boil the tops rapidly in unsalted water, drain and 
chop fine. Mix together with cream sauce (No. 123) ; sea- 
son with a little mace or nutmeg and serve. Also cook 
like chard (No. 191). 

207. LOCRO CHILEAN 

Parboil three good sized potatoes, cut in slices, a six-inch 
square of pumpkin, cut in cubes, and a handful of string- 
beans cut up. Fry a sliced onion and a branch of parsley 
until transparent in a large spoonful of co!6r (No. 119) ; add 
half a cup of fresh corn and cook for a few moments ; then 
add other vegetables with enough stock to moisten. Season 
with salt and pepper, cover and simmer until all are well 
blended. 



. VEGETABLE ENTREES 63 

208. MACEDOINE OF VEGETABLES ITALIAN 

Prepare vegetables as for chitchkee (Xo. 192), adding a 
quart of spinach, boiled and chopped. Butter a mould and 
spread with layers of the different vegetables, sprinkling a 
few crumbs, grated Parmesan and seasoning between the 
layers. When full cover with crumbs and bake for half an 
hour; then turn out and serve with cream sauce (No. 123). 

209. MANGE TOUT AU LARD FRENCH 

Remove tips and strings and cut into thin slices a pound 
of mange tout (the immature pods of green peas sold in 
early spring), and follow the recipe of No. 217. 

210. MUSHROOMS AND RICE ITALIAN 

Peel and cut up a quarter of a pound of fresh mushrooms 
broken ones will do saute for a few moments in two 
tablespoons of butter; then stir in a heaping tablespoon of 
flour and, when it has colored slightly, add slowly a cup 
of well-seasoned stock and simmer for ten minutes. In 
another pan fry a tablespoon of chopped onion in a generous 
spoonful of olive oil for three minutes ; then add half a cup 
of well-washed rice and fry until dry and yellowish. Covet 
with boiling water and cook rapidly for ten minutes ; then 
add the mushrooms, salt, paprika and the juice of half a 
lemon. Cover and simmer until tender. 

211. OKRA WEST INDIAN 

Remove the stems from two pounds of tender young okra, 
cover with boiling water and boil quickly for half an hour, 
when it should be quite mucilagenous. Add salt, a heaping 
tablespoon of butter, a teaspoon of vinegar, cayenne and 
small pieces of broiled ham. Stir and serve very hot. 

212. OMBRELLE D'OSTENDE BELGIAN 

Remove the skins and stems from eight large fresh mush- 
rooms; place, with the gills up, on a fireproof platter, and 
season with salt and pepper. Scald a cup of fresh oysters 
in their own liquor. Strain and chop and mix with two 
tablespoons of bread crumbs, two of thick cream, a beaten 
egg, salt, paprika and a grating of nutmeg. Spread each 
mushroom with the mixture and sprinkle with fine crumbs. 
Bake until a delicate brown. 



64 VEGETABLE ENTREES 

213. ONIONS STUFFED WITH CORN A LA 

HILLSBOROUGH 

Parboil six large silver onions and scoop out part of the 
heart. With a sharp knife score lengthwise several large 
ears of corn and press the pulp out with the back of the 
knife. To a cup of pulp add two eggs, a tablespoon of 
thick cream, a teaspoon of melted butter and salt, paprika 
and sugar to taste. Fill the onions with the mixture, cover 
with grated Parmesan and bake until the custard is set. 
Serve with rich cream sauce (No. 123). 

214. ONION TORTA ITALIAN 

Slice very thin enough onions to fill two cups and sim- 
mer until tender in a quarter of a cup of butter. Make a 
batter of two beaten eggs, two tablespoons of flour, a cup of 
cream, a good pinch of salt, paprika and a pinch of nut- 
meg. Beat well and add the onions ; then turn into a round, 
shallow cake tin, which has been covered with a light crust, 
rolled thin. Sprinkle with grated parmesan and bake in a 
quick oven. 

215. OYSTER PLANT GENEVOISE 

Scrape and parboil two bunches of young oyster plants in 
acidulated boiling water. Drain and cut into inch lengths 
of the same thickness. Saute for a few moments in a little 
butter, then mix with a cup of hot tomato sauce, two table- 
spoons of grated Parmesan and salt and pepper to taste. 

216. PEROG, CABBAGE PIERUSSIAN 

Roll out thin a light biscuit dough made of yeast and 
raised overnight and line a large, rather deep, greased pie- 
tin with it, reserving a piece for the top. Chop half of a 
small cabbage and an onion very fine ; add two chopped hard 
boiled eggs, salt and paprika. Place in a saucepan, cover 
and simmer until tender in a quarter of a cup of butter, 
shaking occasionally. If it is too moist sprinkle with a lit- 
tle flour and stir until it thickens ; then fill the pie, wet 
the edges, fit on the cover, pinch together, brush over with 
butter or milk and let stand in a warm place to rise a little ; 
then bake until a nice brown. 

217. PETIT POIS AU LARD FRENCH 

Shell three pounds of young peas. Cut into dice three 
slices of fat salt pork and fry in a saucepan until golden 



VEGETABLE ENTREES 65 

brown ; then stir in a heaping tablespoon of flour until 
slightly colored. Add a pint of boiling water, a little at a 
time, and stir until it thickens slightly; then add a small 
whole onion, slashed at the top, and a branch of parsley, 
and bring to a boil. Add peas and a pinch of sugar. Cover 
closely and cook until tender ; then season with salt and 
pepper. Cook very young new potatoes in the same way. 

218. POTATOES, BATANGOS 

Beat into three cups of hot mashed potatoes two table- 
spoons of melted butter, a teaspoon of salt and the cream 
of a fresh cocoanut heated (No. 118). When light and 
creamy pile on a hot platter, sprinkle with the cocoanut 
meat and garnish with six eggs poached in oil. 

219. POTATOES AND CHEESEMEXICAN 

Beat the yolks of two egfgs into a pint of rather stiff 
mashed potatoes, with a little salt and a pinch of chile 
powder ; then roll into balls as large as a peach. Have 
ready a thick paste made of grated O r chopped cheese and 
thick cream. Insert spoonfuls in the middle of the balls, 
close, roll in egg and bread crumbs and fry in deep fat. 

220. POTATOES, DEVILED GERMAN 

Boil a pound of waxv potatoes, peel and slice. Fry six 
slices of bacon, cut in dice, until crisp : stir in a scant table- 
spoon of flour, a teaspoon of French mustard, a pinch each 
of salt and susrar, a quarter cup of vinegar and cayenne to 
taste. Heat the potatoes in this, add a tablespoon each of 
parsley, chives and pickles, finely chopped, and serve. 

221. POTATOES POMPEI AN 

Scrub five lar.sre potatoes and bake until soft. Melt half 
a cup of butter in a chafing dish ; when hot add the potato 
which has been taken out of the skins ; season well with 
salt, enousrh paprika to color it a delicate red. and a table- 
spoon of finely chopped parsley. Stir all together until the 
potatoes are creamy, adding more butter if necessary, and 
serve very hot. 

222. PUMPKIN FLORENTINE 

Remove the seeds and rind from a pound of pumpkin and 
cut into thin chips. Parboil and drain on a cloth ; then 
saute in a little butter for a few moments. Season with 
salt and pepper and two tablespoons of grated Parmesan. 



66 VEGETABLE ENTREES 

223. PUMPKIN ITALIAN 

Cut pumpkin into two-inch squares and parboil in salted 
water. Drain and saute in a little olive oil for a few minutes, 
then arrange the pieces in a baking pan, seasoning with 
salt and paprika, and sprinkling generously with grated 
cheese. Bake until brown. 

, 224. RICE CHINESE 

Wash a cup of rice in several waters until the water is 
clear; then turn it into a saucepan and pour enough boiling 
water over to cover for nearly an inch. Add a teaspoon of 
salt, cover tightly and boil rapidly for fifteen minutes. Re- 
move to a cooler part of the stove, replace the cover with a 
soft cloth folded several times, to absorb the moisture, and 
steam for fifteen minutes or more, until each grain is dry 
and separate. 

225. RICE MEXICAN 

Wash half a cup of rice in two or three waters ; drain 
and dry on a cloth. Heat a large spoonful of color (No. 
119) in a small frying pan. Add an onion, chopped fine, the 
rice and a tomato cut up. Cook until the rice is slightly 
brown, then fill the pan with stock ; add half a teaspoon of 
salt and cook until the liquid is absorbed and the rice is 
dry. 

226. RICE NEAPOLITAN 

Boil a slice of bacon, cut up, and a pinch of Spanish saffron 
in a quart of water ten minutes. Sprinkle in a scant tea- 
spoon of salt, a tablespoon of grated Parmesan and a cup 
of washed rice. Cover and cook quickly for twenty minutes. 
Drain, press it into a greased mould, dot with a little butter 
and dry it in the oven for a few moments. Turn out on a 
hot dish and serve with eggs poached in olive oil. 






227. RICE RING MOULD 

Add a large lump of fresh butter to three cups of hot 
rice, boiled rather dry and, when melted, press into a 
greased ring mould and place in the oven for a few mo- 
ments before turning out. 

228. RISOTTO ITALIAN 

Fry a chopped onion in a large spoon of olive oil until col- 
ored ; then add half a tablespoon of tomato conserve (No. 



VEGETABLE ENTREES 67 

128), or two of tomato sauce, and a tablespoon of chopped 
dried mushrooms, which have soaked in water for half an 
hour. Simmer for ten minutes ; then add a cup of washed 
rice and cover well with boiling water. Cover and boil 
quickly for twelve minutes ; then season with salt, paprika 
and three tablespoons of grated cheese. Turn into a bak- 
ing dish and cook in the oven for five minutes more. 

229. SPINACH ARABIAN 

Wash and boil a pound of spinach, drain and chop very 
fine ; add salt, pepper, a little grated onion, half a cup of 
pine nuts, juice of half a lemon and enough olive oil to 
blend all together. Roll out a light crust rather thin and 
cut into rounds four inches across. Lay a little of the spin- 
ach on each, wet the edges and press well together like a 
turnover; brush with butter and bake in a greased tin for 
twenty minutes. 

230. SPINACH AND GREEN PEAS, RING MOULD 

Cook separately in unsalted boiling water a half pound 
each of spinach and green peas. Drain and mash through a 
puree sieve with three slices of stale bread, soaked in stock 
and squeezed dry. Add salt and paprika, a half cup of 
cream, yolks of three eggs and fold in the whites, beaten 
stiff. Butter a ring mould, fill it two-thirds full with the 
mixture and bake for twenty minutes in a pan set in warm 

water. 

231. SQUASH HUBBARD 

Peel half a hubbard squash and cut into two-inch squares. 
Boil for ten minutes, drain and saute in butter. Cover with 
a pint of hot table cream, season with salt, pepper, a pinch 
of sugar and a grating of nutmeg. Simmer until tender, 
then thicken the sauce with the beaten yolk of an egg, 
taking care not to let it boil. 

232. SQUASH (ZUCCHINI) ITALIAN 

Cut in halves, lengthwise, three long Italian squash, and 
parboil ; then scoop out the seeds. Beat three eggs with a 
fourth cup of grated Parmesan; add half a cup of bread 
soaked in milk and squeezed dry, a sprig of thyme, chopped 
very fine, paprika and salt to taste. Blend all with a tea- 
spoon of olive oil. The mixture should be as thick as mush. 



68 VEGETABLE ENTREES 

Pour a teaspoon of oil into each piece of squash ; fill with 
the paste and bake on a fireproof platter until brown. Serve 
in the same dish. 

233. SQUASH AND MUSHROOMS 

Select six squash of uniform size ; peel them and cut in 
halves crosswise. Scoop out the seeds and fill the cavities 
with a stuffing made of a quarter of a pound of fresh mush- 
rooms, peeled, chopped coarsely and fried lightly in butter; 
then mixed with a third of their bulk of crumbs, salt and 
pepper. Replace the halves and tie together ; place in a 
covered pudding dish with a little hot water and bake for 
half an hour. Serve with cream sauce. 

234. STRING BEANS SPANISH 

Remove strings and tips from a pound of young string 
beans and cut up one or two green chile peppers, a sliced 
onion and two ripe tomatoes peeled. Fry the onion and 
peppers in two tablespoons of butter until slightly colored ; 
add the tomatoes and beans and cover with water. Season 
with salt and simmer for an hour. Add a little water for 
gravy, and thicken with a little brown roux (No. 138). 

235. SUBRICS OF SPLIT PEAS 

Boil a cup of green split peas with a slice of salt pork, 
or ham, and half an onion, in water to cover until soft 
enough to rub through a sieve. Season with salt and cay- 
enne and a small pinch of sugar. Add a scant tablespoon of 
butter, the yolks of two eggs and a tablespoon of grated 
Parmesan. Cool, then fry by the spoonfuls in butter until 
brown on both sides. 

236. SUMMER SQUASH 

Pare and remove the stems from six young summer 
squash and cut into uniform slices a fifth of an inch thick. 
Spread plentifully with grated cheese rubbed together with 
a little cream, salt and paprika; cover with the remaining 
pieces, forming a sandwich. Dip in batter (No. 466), and 
fry in deep fat in a frying basket. Serve with cream or to- 
mato sauce. 

237. TOMATOES AND APPLES LAGUNITAS 

Slice a large onion very thin and mix it with a large can 
of tomatoes and a green pepper (without seed) if in season, 



VEGETABLE ENTREES 69 

chopped fine. Add a tablespoon of olive oil, a scant tea- 
spoon of salt ; cover and simmer slowly for an hour. But- 
ter four thick slices of stale bread, without crust, and bake 
until crisp. Spread a layer of tomato in a casserole, lay two 
slices of bread on top, on which place a thick layer of tart 
cooking apples, cored and sliced. Sprinkle with brown 
sugar and a tiny pinch of allspice ; add more tomatoes, 
bread, apple, etc., until the dish is full. Cover with crumbs 
and bake in a slow oven for two or three hours. 

238. TOMATOES BENGAL 

Cut six rounds of bread, fry until crisp, drain and keep 
hot. Peel and cut into thick slices three medium-sized to- 
matoes ; season with salt and curry powder and place on a 
baking tin. Pour a spoonful of thick cream sauce (No. 123), 
over each slice, sprinkle with crumbs and bake for ten 
minutes. Spread the toast with a little chopped chutney 
or pickle ; place the tomatoes on top and serve very hot. 

239. TOMATOES EAST INDIAN 

Place layers of sliced tomatoes, sliced onions and thick 
slices of buttered bread (without crust), alternately in a 
deep pudding dish, allowing it to come four or five inches 
higher than the dish, as it falls. Season with salt, pepper 
and frequent lumps of butter between the layers. Place 
the tomatoes in the dish first and bread and butter on top. 
Bake slowly for six hours. 

240. TOMATOES SICILIAN 

Wash six large firm tomatoes, cut a circle in the stem 
end and scoop out half of the interior; then place them in 
a pudding dish. Add two tablespoons of olive oil, an onion 
and slice of ham or bacon, chopped fine, salt, paprika and 
a heaping dessert spoon of brown sugar and small pinch of 
allspice to the tomato pulp, and stew it with half a cup 
of bread crumbs until it is well blended ; then fill the to- 
mato cups with it, sprinkle with cheese and more crumbs, 
and bake in a slow oven for two hours. 



VEGETABLE EX TREES 



241. TOPIC ARMENIAN 

Boil two cups of dried yellow peas until tender; then 
rub through a sieve with enough milk to moisten slightly. 
Season liberally with salt and paprika; then turn it into a 
pudding cloth, which has been scalded and dusted with 
flour. Before tying it up make a hole in the middle and 
insert a bunch of savory herbs parsley, mint, chevril, mar- 
joram, or any combination that suggests itself. Tie tightly 
and boil in a kettle of water for about an hour. Turn out 
and serve with tomato sauce. 

242. UMITAS SPANISH 

Remove the leaves from six large ears of corn; cut the 
edges neatly, and scald until pliable. To a cup of grated 
corn pulp add a dessert spoon of flour, two slightly beaten 
eggs, two tablespoons of thick cream or melted butter, salt 
and white pepper. Drain the leaves and dry them, and 
place a spoonful of pulp in each, folding lengthwise to en- 
close. and place in a steamer. When all are prepared cover 
closely and steam about twenty minutes. 

243. VEGETABLE MARROW ENGLISH 

Cut vegetable marrow in pieces; boil in salted water, 
drain and mash smooth with hot thick cream, salt and pep- 
per. Beat lightly and serve. Or. do not mash but cut in two- 
inch squares, mix with cream sauce (Xo. 123), and serve 
on toast. 

244. ZUCCHINI 

Slice six zucchini (long Italian squash) in thin pieces 
and fry for a few moments in olive oil ; then drain, arrange, 
on a fireproof platter, sprinkle with salt, pepper and plenty 
of grated cheese and bake until brown in a moderate oven. 

245. ZUCCHINI AND TOMATO FLORENTINE 

Cut four zucchini into pieces and add an equal amount of 
cut up tomatoes, half a chopped onion, a green pepper, 
and two tablespoons of dried mushrooms (soaked in water 
for half an hour and chopped). Season w r ith salt and pep- 
per and a tablespoon of olive oil. Cover closely and simmer 
until tender. 



Entrees and Lunch Dishes 







Entrees and Lunch Dishes 



246. ALBONDIGAS MEXICAN 

Mix together half a pound each of beef and fresh pork, 
chopped very fine, with half an onion and two skinned 
tomatoes. Stir in half a cup of white corn meal, scalded, 
and season with salt and red pepper. Bind with two slightly 
beaten eggs, roll into balls the size of a large walnut, cover 
with hot beef broth and simmer for half an hour. Season 
the broth with tomato catsup and Worcestershire sauce, 
thicken slightly and serve all in a deep dish. 

247. BAHMIA ARMENIAN 
(Okra and Lamb Stew) 

Cut two pounds of lamb into pieces as for stew. Place 
in a saucepan with a sliced onion, a cup of tomatoes, a tea- 
spoon each of salt and paprika, cover and simmer until ten- 
der. Cut the stems and tips from a pound of young okra, 
divide in inch lengths and boil in salted water to cover, 
until tender, being careful not to let it burn ; then pour it 
into the stew, add a scant teaspoon of sugar, a tablespoon 
of roux (No. 137), and cook together about five minutes. 
Serve with rice. Chicken can be used instead of lamb. 

248. BAKED POTATO AND SAUSAGE 

Wash well and scrub six fine potatoes. Dry and rub the 
skins over with a little grease, then, with an apple corer, 
make a hole lengthwise through the potatoes. Insert a 
sausage in each one, place in a baking pan and cook in a 
moderate oven until done. Two strips of fat bacon rolled 
together can be used instead of the sausage. 

249. BEEF LOAF HUNGARIAN 

Chop very fine half a pound of beef and mix with half 
a pound of sausage meat ; the same of lean boiled ham 
cut in dice, and an equal amount of bread crumbs. Season 



ENTREES AND LUNCH DISHES 73 

with a bit of garlic, a tablespoon of grated onion, half a 
chopped green pepper, salt and paprika. Add the yolk 
of an egg, beaten with a quarter of a cup of milk, and the 
well beaten white. Turn into a mould, cover closely and 
boil, or steam, for two hours. Serve hot with Spanish sauce 
(No. 141), or cold with lettuce salad. 

250. BEEFSTEAK PUDDING ENGLISH 

Mix together a quart of flour, a teaspoon of salt, and six 
ounces of chopped suet; blend with a scant cup of water 
and roll out in two circles, one much larger than the other. 
Grease a rimmed bowl and line it with the larger crust. 
Cut a pound and a half of round steak into finger lengths; 
add three mutton kidneys, sliced, roll all in flour and place 
in bowl. Season with chopped thyme and parsley, tomato 
catsup, Worcestershire sauce, salt and pepper, and add half 
a cup of broth or water. Moisten the edge of the paste 
and cover with the smaller piece, pinching well together. 
Scald a pudding cloth and dredge liberally with flour, to 
keep the water out. Place across the top and tie tightly 
beneath the rim ; then gather the corners at the top and 
tie again. Place in a large saucepan ; cover well with boil- 
ing water and boil from three to four hours without stop- 
ping. 

251. BEEF STEW AUSTRALIAN 

Cut two pounds of beef shin as for stew ; dust with pep- 
per, salt and flour. Fry quickly in dripping with a sliced 
onion until it browns ; then remove to a kettle and cover 
with a quart of cold water. Add an onion, stuck with two 
or three cloves, a kitchen bouquet and half a bay leaf. 
Simmer until the meat is tender, then add two cups of 
soup vegetables, chopped coarsely and browned slightly in 
butter ; cook slowly until tender. Serve with mashed po- 
tatoes. 

252. BOUREQUIS ARMENIAN 

Chop fine a thick slice of mutton and half an onion. Sea- 
son with salt, paprika, melted butter and a little mace, and 
bind with an egg slightly beaten. Form into balls the size 
of a walnut. Brown these in butter; then place in a bak- 
ing pan, cover with tomato sauce and bake slowly for an 
hour, basting often. Add sour cream and a teaspoon of 
sugar to the sauce and serve in a rice ring. 



74 ENTREES AND LUNCH DISPIES 

253. BRACIOLINL FLORENTINE 

* 

Cut a pound and a half of top round of beef into thin 
slices. Melt a large spoonful of dripping and fry in it until 
transparent a thinly sliced onion ; then add the beef and 
fry until brown. Pour in a cup of thin, well-seasoned gravy. 
or soup, cover and simmer until tender. Serve on a bed of 
macaroni. 

254. BUBBLE AND SQUEAK AUSTRALIAN 

Cut cold roast, or boiled corned beef into slices and fry 
for a few moments in dripping. Remove to a hot platter and 
cook the remains of a boiled cabbage, chopped fine, in the 
dripping. Season w f ith salt and pepper and stir until quite 
hot ; then sprinkle with a few drops of vinegar and arrange 
in a pile on the platter with the beef around it. 

255. CABBAGE STUFFED DANISH 

Pass through a chopper twice a pound of any kind of 
cold meat, a small onion and a green pepper (without the 
seed). Season highly with salt, paprika, nutmeg and all- 
spice. Mix with a beaten egg; add a spoonful of catsup 
and enough water to moisten slightly. Boil a small firm 
cabbage for twenty minutes. Cut out the stalk and fill the 
cavity with the meat. Close it with a small piece of stalk 
tied on. Steam for an hour and serve with melted butter. 

256. CABBAGE STUFFED SWEDISH 

Chop fine a pound of meat and season with salt, pepper 
and spices. Mix with a few tablespoons of boiled rice and 
milk enough to moisten. Separate leaves of a large cab- 
bage. Scald until tender ; then place two tablespoons of 
the meat on each leaf, fold, tie like a bundle and place on a 
greased baking pan. Add a little stock and cook for an 
hour ; then transfer to a platter, season the gravy, add a lit- 
tle cream and pour over. 

257. CANADIAN ROLL 

Mix a stiff biscuit crust, using two cups of flour and quar- 
ter of a pound of shortening. Roll out on a floured pastry 
board and cover with a well-seasoned mince made of cold 
meat chopped fine with onion, parsley, chives, etc., and 



ENTREES AND LUNCH DISHES 



moistened with rich gravy. Wet the edges, roll up and 
tie in a muslin cloth that has been scalded and well floured. 
Drop it into boiling water and boil for two hours. 

258. CARBONADA CHILEAN 

Heat a large spoonful of color (No. 119), and fry in it 
a large sliced onion, a tomato, a red pepper, cut up, small 
squares of pumpkin and two cups of cold beef, or mutton, 
cut in pieces. Add a few small peeled potatoes, cut in thick 
slices, and salt to taste. When all are slightly colored add 
a little soup or water, cover closely and simmer until the 
vegetables are well cooked, adding more liquid if too dry. 

259. CARBON FRENCH 

Freshen a pound of cardon stalks in cold water, cut them 
into three-inch lengths and parboil in stock or salted wa- 
ter. Drain well and saute in half a cup of butter. Season 
with salt, pepper and. if liked, a teaspoon of vinegar, or 
cook like chard (No. 191). 

260. CASSOULET CARCASSONE OLD FRENCH 

Boil until tender a fat piece of pork weighing half a 
pound, then cut in slices. Parboil also a cup of white 
beans, which have soaked in water several hours, then drain. 
Fry several slices of bacon, six sausages, six slices of liver 
and several mutton kidneys until nicely colored. Pour off 
some of the grease ; add a large spoonful of flour and stir 
until brown ; then add a cup of tomatoes, a large sliced 
onion and enough hot water to make a thick gravy. Season 
highly with salt and paprika and simmer all together ; then 
add the beans and pork and cook for a few moments more. 
Pour into an earthenware platter, sprinkle with cheese and 
bake until brown. 

261. CHALUPE MEXICAN 

Mix a generous cup of tamale meal, or kornlet, with a 
tablespoon of melted lard, or butter, half a teaspoon each 
of salt and chile powder and enough hot water to soften 
to a thick smooth paste. Line small, well greased gem 
pans with the mixture, using the back of a wet spoon to 
form into shallow cups. Brush with melted lard and bake. 



;6 ENTREES AND LUNCH DISHES 

Cut fine a small piece of choriza (Mexican sausage), or use 
pork sausage fried with garlic ; add a chopped egg, a slice 
of onion, chopped, and a few stoned ripe olives, cut up. 
Simmer for a few minutes in half a cup of beef broth, sea- 
soned with chile powder and a little vinegar. Thicken with 
a dozen blanched almonds chopped and pounded, pour into 
the little cups and serve. 

262. CHANFAINA OF LIVER SPANISH 

Scald a pound of lamb's liver, cut in cubes, for three min- 
utes, then drain. Soak a cup of stale bread in hot water and 
squeeze dry ; mix with an onion, a branch of parsley, two 
sprigs of mint, all chopped fine, a pinch of cloves, cinnamon, 
Spanish saffron, a tablespoon of olive oil, a cup of broth, 
salt and tobasco sauce. Heat, add the liver and bring to 
a boil, then serve. 

263. CHARQUICAN CHILEAN 

Season a pint of fresh or left-over meat, chopped fine, with 
salt, pepper, chopped onion and a little chile powder. Add a 
half cup each of peas, string beans, tomato, squash and two 
ears of corn chopped through the cob in half-inch lengths. 
Add a little broth and simmer until the vegetables are 
cooked ; then add two or three potatoes, quartered, which 
have been boiled separately. 

264. CHILE CON CARNE MEXICAN 

Fry a chopped onion and a half clove of garlic in a large 
spoonful of lard until transparent; then add two pounds of 
round steak, cut for stew, and brown all over. Add two 
cups of chile Colorado (No. 116), cover and simmer for an 
hour, or until the meat is tender ; then stir in a dessert spoon 
of ground, sweet chocolate, a slice of fried bread, pounded 
fine, salt to taste and enough boiling water to blend nicely; 
add a small spoonful of vinegar. Bring to a boil and serve. 

265. CHILE RELLENOS -MEXICAN 

Roast six bell peppers until the skin will peel off; make 
an incision, remove the seeds and veins and fill with a mince 
made of two cups of chopped cold meat, a chopped onion 
fried, half a cup of blanched almonds, chopped, and two 



ENTREES AND LUNCH DISHES 77 

thick slices of bread soaked in cream, salt and paprika. Beat 
the whites of two eggs ; add the yolks and beat again ; dip 
the peppers in flour and then in the egg and fry in deep 
hot fat. 

266. CHILE RELLENOS CON QUESO MEXICAN 

Prepare six long fresh peppers, preferably red ones, as in 
No. 265, removing the veins as well as the seed. Slip in a 
thick slice of dairy cheese, dip in beaten egg and fry in 
boiling fat. When golden brown, drain and serve with 
cream sauce (No. 123). If the peppers are not in season 
canned ones can be used, wiped dry. 

267. CHINESE NOODLES BAKED 

Use half a pound of noodles. Drop a few at a time in boil- 
ing water. Skim out in three minutes and place in a colan- 
der under cold water ; then drain and cut into inch lengths. 
Shred a quarter of a pound each of boiled ham, boiled 
fresh, lean pork and the breast of half a boiled chicken. 
Pour boiling water over a handful of dried mushrooms, drain 
and chop. Mince an onion and a little parsley. Fry all of 
these ingredients separately in peanut oil (or olive oil) ; 
then arrange in a covered baking dish in layers. Add two 
tablespoons of flour to the oil that is left and fry brown ; 
add the mushroom water to make a gravy which flavor with 
Chinese sauce. Pour over the noodles, cover and bake for 
half an hour or more. 

268. CHINESE NOODLES FRIED 

Remove stems from an eighth of a pound of dried Chi- 
nese mushrooms, soak in warm water until soft and then 
drain. Throw half a pound of noodles into a saucepan of 
boiling water and boil. Drain in a colander until quite dry. 
Sprinkle with salt and fry brown in oil. Cut half a pound of 
fresh pork, half a can of bamboo sprouts and half a head of 
celery into fine strips. Fry the pork until brown; then sea- 
son with a little bean sauce. Boil the other ingredients in 
salted water and mix with the pork. Thicken the gravy 
with corn starch and season with bean sauce to taste. Place 
the noodles on a hot platter, cover with the mince and 
sprinkle boiled ham cut in fine pieces over all. 



ENTREES AND LUNCH DISHES 



269. CHOPS DEVILED ENGLISH 

Make a devil as in No. 276 ; rub this well into thick Eng- 
lish mutton chops, broil them rare and put the rest of the 
devil over them in a very hot dish. 

270. CHOP SUEY CHINESE 

Barely cover a small chicken with water and boil until 
tender ; then shred the meat, return the bones to the soup, 
boil down to one cup ; then strain. Cut a half pound of 
lean pork into thin inch strips and fry ; when brown, add 
the chicken, a half cup of celery, cut thin, a small piece of 
chopped onion, six dried Chinese mushrooms (which have 
soaked in water), six water chestnuts, cut thin, a quarter 
of a pound of wheat or bean sprouts, half a chopped green 
pepper, and a small piece of ginger-root, crushed. Pour 
over all the chicken broth and season well with a very 
little salt and a tablespoon each of gu yow and soy sauces 
to be found in any Chinese provision house. Simmer for a 
few minutes and serve with rice. 

271. CHUPE PERUVIAN 

Fry two sliced onions in a tablespoon of butter until 
transparent. Add four or five tomatoes, a teaspoon of minced 
parsley, six medium potatoes, peeled and quartered, and 
hot water to cover. Add one tablespoon of washed rice and 
boil until cooked about twenty minutes. Add salt, a pinch 
of sugar, a cup of thin cream or milk, a well beaten egg and 
four tablespoons of grated cheese. Boil up once and serve. 

272. CORNISH PASTIES 

Mix a cup of any kind of cold meat or game, or both, 
chopped fine, with enough highly seasoned gravy or thick- 
ened stock to hold together. Add a little onion juice and 
finely chopped parsley. If mutton is used cut up a few 
slices of boiled turnip if pork, raw apple. Roll good pie 
crust out an eighth of an inch thick. Cut in rounds three 
inches across. On one-half place a spoonful of the mince, 
with a little of the vegetable on top. Wet the edge, fold 
over, pinch together, brush over with milk or beaten egg 
and bake on a greased tin from fifteen to twenty minutes. 



ENTREES AND LUNCH DISHES 79 

273. CORN PUDDING CHILEAN 

Chop very fine a green pepper, an onion and a pound of 
any meat ; fry for a few minutes in a spoonful of hot color 
(No. 119), then add a dozen seeded raisins and ripe olives 
and turn into a pudding dish. Arrange on top two hard 
boiled eggs, cut in quarters, a few pieces of cold chicken 
or game and a boiled onion, cut up. Grate eight large ears 
of green corn and fry in a large spoonful of lard, stirring 
until like paste. Beat the yolks of three eggs very light 
with a scant tablespoon of sugar; add the whites, beaten 
stiff, the corn and a little water, and spread over the mince. 
Bake for twenty minutes, sprinkle with powdered sugar, 
bake ten minutes more and serve. If green corn is not in 
season kornlet can be used. 

274. CORN TAMALE 

Mix a can of corn or kornlet with a cup of tomatoes, 
three-fourths of a cup of white cornmeal, a teaspoon of 
salt, a teaspoon of Grandma's Spanish pepper, dissolved in 
a little cold water, eighteen ripe olives, half a green pepper 
and half an onion chopped, and a cup and a half of milk- 
last, two well beaten eggs. Turn into a well buttered pan 
and bake for three-quarters of an hour. 

275. COULIBAC RUSSIAN 

Roll out a noodle paste (No. 468), very thin, and cut in 
large squares. Spread each with a forcemeat made of 
chopped veal, boiled rice, a chopped boiled beet and a few 
sliced mushrooms bound together with a raw egg and a 
little melted butter and well seasoned. Roll up, place in 
rows on a baking-pan, dredge with fine crumbs and bake 
for an hour. 

276. DEVILED DRUMSTICKS ENGLISH 

Melt a tablespoon of butter and mix to a paste with a 
teaspoon each of mustard, chutney, the juice of a lime, onion 
juice, salt, paprika and cayenne. Cut gashes lengthwise in 
cold turkey drumsticks, rub the devil in well and broil, or 
brown in a very hot oven. Heat the rest of the paste, pour 
over and serve for breakfast piping hot, 



8o EXTREES AXD LUXCH DISHES 

277. DEVILED MEAT CHILEAN 

Make a batter of a tablespoon of English mustard, three 
of flour, two beaten eggs, salt, cayenne, a teaspoon of olive 
oil and a scant tablespoon of vinegar. Cut any kind of 
cold meat in slices, soak it in this batter and fry a golden 
brown in hot lard. Pour what remains into a cup of hot 
milk or broth, beat in a tablespoon of butter, heat through 
and pour over the meat. 

278. DOLMA GRECIAN 

Chop a cup of fat and lean cold mutton and mix with a 
cup of boiled rice, two tablespoons of melted butter, a 
small grated onion, a teaspoon of parsley, chopped, half a 
cup of pinenuts and enough hot broth to moisten. Par- 
boil three egg-plants or summer squash. Cut in halves 
lengthwise, scoop out part of the pulp and fill the cavity with 
the mince. Pour over each a little sauce made of an egg 
beaten with the juice of a lemon. Brown in a hot oven. 

279. EGYPTIAN MACARONI 

Boil half a pound of macaroni until tender, drain and cut 
in short lengths. Mix with a sauce made of a tablespoon 
each of butter and flour melted in a frying pan, combined 
with a cup of strong bouillon, salt, pepper and a bit of mace. 
Have read} r a half cup each of grated Parmesan and gruyere, 
a cup of sour cream and one-fourth pound of sliced raw 
ham broiled quickly and chopped. Butter a baking dish, 
place on it a layer of macaroni ; then some of the cream, ham 
and cheese and repeat until the dish is full, omitting the 
ham from the top layer. Sprinkle with fine crumbs and 
bake for half an hour. 

280. EMPANADA CHILEAN 

Make a very rich pie crust, using an egg. Roll it out as 
for a large pie and place on half of it the following mix- 
ture. Add to a pint of finely minced cold meat a small 
onion and a pepper (without seed), chopped fine, and fry 
for a few minutes in a little lard; then mix with enough 
highly seasoned thick brown gravy to hold together, and 
add a dozen raisins, two hard-boiled eggs, sliced, and half 



ENTREES AND LUNCH DISHES 81 

a cup of ripe olives. Wet the edge of the paste, pinch 
well together, and bake. Dust with powdered sugar before 
serving. 

281. EMPANADITAS CHILEAN 

Make the crust as above but roll out thin and cut into 
rounds the size of a saucer. Place on each a spoonful of 
the same mince or pieces of cheese or preserves. Pinch the 
edges together, after moistening, and fry in deep fat. Drain 
on brown paper and dust with powdered sugar. 

282, ENCHILADAS MEXICAN 

Use two frying pans, in one of which heat half a cup of 
lard and in the other a pint of rhile Colorado (No. 116). 
Have ready six tortillas (No. 282), a cup of ripe olives, 
stoned and cut up, three chopped hard-boiled eggs, half a 
cup of young green onions, sliced very thin, and the same of 
grated Mexican, Parmesan, or very dry cheese. Slip a tor- 
tilla into the hot lard and heat through ; transfer it to the hot 
"smother" and thence to a hot platter. Sprinkle rapidly with 
olive, egg, onion and cheese, pour a spoonful of the sauce 
over and cover with another dipped tortilla and repeat the 
process until all are used. Strew the rest of the filling over 
the top, pour the sauce over all and heat through in a quick 
oven before serving. If it is impossible to procure the tor- 
tillas, pancakes, six inches across, made of white cornmeal, 
make a very acceptable substitute. 

283. ESTOFADO DE MADRID SPANISH 

Cut a pound of fresh pork into thin slices. Remove the 
fat and fry with a cupful each of onion and mixed vege- 
tables, all chopped fine. When nicely colored skim out 
the vegetables and brown the meat, rubbed over with gar- 
lic. Place all in a casserole with a chopped pepper (without 
the seed and vein), two sliced tomatoes and salt to taste. 
Cover with a pint of hot stock or water, cover closely and 
cook in the oven an hour or more. 

284. FLEISCH KITCHEN GERMAN 

Mix a cup of cold meat, chopped fine, with half a cup of 
rich, highly seasoned sauce and heat through. Make a 
batter and pour enough into a hot greased omelette pan to 



82 ENTREES AND LUNCH DISHES 

cover the bottom. As soon as it sets spread with a layer 
of meat and cover with more batter. Place the pan in a 
hot oven and bake until the batter is firm and golden brown ; 
then transfer to a hot platter and cut in wedges like a pie. 
Serve with a green salad. 

285. FRICO SPANISH 

Slice enough raw potatoes to fill three cups. Line the 
bottom of a mould with them, then sprinkle with minced 
onion, salt and chile powder, and over them a layer of rolled 
cracker crumbs. Next add a layer of beef or any meat, cut 
in small pieces, and repeat until two pounds of meat and 
the potatoes have been used. Pour over a pint of cream 
which should just come to the top layer. Cover closely 
and steam from two to three hours. Serve \vith Spanish 
or tomato sauce. 

236. FRITURA MIXTA (MEAT) SPANISH 

Have ready a few pieces each of cooked fowl, lamb, 
brains, kidney, ham or bacon cut into small cubes. Dip 
each piece into fritter batter (No. 446) and fry in deep lard; 
drain, pile on a platter, and serve with tomato sauce. Pieces 
of cooked fish, lobster, crabs, clams and oysters can be sub- 
stituted for meat. 

287. GOULASH HUNGARIAN 

Cut two veal steaks in finger lengths and place in an iron 
kettle with two large chopped onions and a kitchen spoon 
of dripping. Stir until nicely colored ; then season highly 
with salt, paprika and a bit of garlic. Add a large spoonful 
of flour and, in a few moments, enough stock to barely 
cover it. Place the lid on the kettle and simmer very slowly 
for three hours. Serve with noodles. 

288. GOULASH OF OX-CHEEKPOLISH 

Fry until brown a large sliced onion in a kitchen spoon- 
ful of dripping; add six ox-cheeks, and brown all over; 
then stir in a heaping tablespoon of flour and brown. Add 
half a clove of garlic, sliced, a chile pepper, broken in bits ; 
a kitchen bouquet, a bay leaf, six cloves, a teaspoon of salt 
and paprika. Cover closely and simmer from three to four 



ENTREES AND LUNCH DISHES 83 

hours, adding a little boiling water as the broth is reduced. 
Twenty minutes before serving add a dozen raisins and 
season with vinegar. Serve on a bed of noodles and garnish 
with parsley. 

289. GUISO DE CARNE GUATEMALAN 

Pass a pound of beef or lamb through a meat chopper 
twice with two medium-sized onions. Add lightly a tea- 
spoon of finely chopped parsley, a shaving of garlic, pinch 
of red pepper, salt, a small pinch of Spanish saffron, one 
of allspice, and the juice of a large sour orange or grape- 
fruit. Heat a tablespoon of color (No. 119) in a frying pan; 
add the mince, cover and simmer until cooked ; then turn 
out on a hot platter and garnish with strips of fried bacon 
and sausages. 

290, HACHIS ITALIAN 

Chop a pound of cold roast beef with a parboiled calf's 
brain. Add a tablespoon each of olive oil, anchovy sauce, 
the yolks of four eggs, salt and paprika. Fry like hash or 
bake in the oven and serve with tomato sauce. 

291. HAGGISSCOTCH 

Run the tongue, liver and kidneys of a sheep through a 
chopper with half a pound of bacon and two thick slices of 
bread. Season with a teaspoon of onion juice, salt, cayenne 
and Worcestershire sauce, and stir in two slightly beaten 
eggs. Press into a greased mould, cover tightly and boil 
for two or three hours. Serve with Wow Wow sauce (No. 
144). 

292, HAM AND GREEN PEAS A LA MANDARIN- 
CHINESE 

Throw two pounds of green peas, shelled, into a saucepan 
with just enough water to cover, and boil until tender. Cut 
half a pound of ham into thin strips and fry until brown. 
Add the peas, mix well and pour over them four well- 
beaten eggs. Cook for two minutes, then serve. 



84 ENTREES AND LUNCH DISHES 

293. HAM TORTILLA MEXICAN 

Chop fine a cup of boiled ham and heat it with a table- 
spoon of butter in an omelette pan. Beat three eggs well ; 
add a tablespoon of cream mixed with a teaspoon of flour, a 
good pinch of chile powder and a little salt. Pour over the 
ham and stir for a moment ; then let it brown on one side, 
and turn carefully. Serve on a hot platter. 

294. RABAT ROUMANIAN 

Cut a pound of veal, freed from skin and bone, into small 
pieces. Fry with a small chopped onion in a tablespoon of 
butter; add a small lemon sliced thin, a pinch of carraway 
seed, salt and paprika. Cook for ten minutes, then stir in 
a cup of sour cream ; cover closely and bake in a moderate 
oven for an hour. 

295. KABOBS TURKISH 

Marinate cubes of fat lamb in lemon juice and finely 
chopped herbs for a few hours ; then run on skewers and 
broil or bake in a hot oven. When done baste with butter 
melted with paprika and salt, and serve with boiled rice. 

296. KRENN FLEISCH BOHEMIAN 

Let the butcher remove the bones from the head of a 
young pig. Cut it into neat pieces and lay in a casserole. 
Cover with a strong court bouillon (No. 122), and half a 
cup of white wine. Put on the lid and cook slowly in the 
oven until the meat is tender ; then remove it to a hot 
dish, thicken the sauce slightly, pour over the meat and 
sprinkle with grated horseradish. 

297. KROMESKIES POLISH 

Cut thin strips of bacon, an inch wide by two long; 
spread each with a little highly seasoned mince ; sprinkle 
with grated cheese ; then roll, tie and stand aside for an 
hour. Remove the strings carefully, dip in batter (No. 446), 
and fry in deep lard. 

298. LAMB HARICOT ENGLISH 

Season a boned shoulder of lamb with salt and paprika 
and roll it. Brown in dripping and place in a casserole. 
Add two cups of boiled dried lima beans and two finely 
sliced onions, a bit of garlic, and some sprigs of mint ; then 



EXTREES AXD LUXCH DISHES 85 

pour in two cups of the bean water, cover closely and 
simmer in the oven for an hour and a half, adding more 
water if necessary. 

299. LEBER KLOESSE GERMAN 

Pass a pound of calf's liver through a chopper twice; then 
mix it with two slices of bread, which have been soaked in 
milk and squeezed dry. Add two slightly beaten eggs, a 
small onion, grated, the zest of a lemon, salt and paprika. 
Roll into balls the size of a walnut and poach in soup stock. 
Drain, pile on a hot platter and pour melted butter and 
chopped parsley over. 

300. LENGUE CON POLLO MEXICAN 

Boil a veal tongue and a roasting chicken separately until 
tender. Cool, cut into dice and combine, adding a small 
can of French mushrooms, sliced. Heat in Spanish sauce 
(No. 141), seasoned highly, and serve in small individual 
casseroles of Mexican pottery or ramekin dishes. 

301. LIVER LOAF FRENCH 

Place a pound of calf's liver, a calf's tongue, and half a 
pound of lean, fresh pork in a saucepan. Add a teaspoon 
of salt, a bay leaf, a whole onion, slashed, and half a green 
pepper. Cover with boiling water and simmer until the 
tongue is tender about three hours. Remove the skin and 
roots and pass all the meat through a chopper twice. Sea- 
son with a tablespoon of tomato catsup, and a dessert spoon 
of kitchen bouquet, salt and pepper to taste. Rub to a 
paste, moistening with a little of the broth. Rub a loaf 
tin with garlic ; then grease well and press the liver tightly 
in. Cover, place a heavy weight on it and let stand over 
night before turning out. Garnish with chopped aspic. 

302. LIVER NIVERNAISE 

Slice a pound of sheep's liver half an inch thick; brush 
each piece with oil or melted butter and place in a cas- 
serole. Chop two slices of bacon, a branch of parsley, a 
shallot and a piece of green pepper very fine, and sprinkle 
over the liver with salt and pepper. Cover, heat the liver 
through without boiling, and keep it at this point for nearly 



86 ENTREES AND LUNCH DISHES 

an hour. Transfer it to a hot dish and cook the bacon, 
etc., for five minutes more. Return the liver to the cas- 
serole ; mix all together and serve. 

303. LIVER AND ONIONS TURKISH 

Cut half a calf's liver into inch cubes, removing all tough 
parts. Slice four onions very thin ; mix with the liver, sea- 
son with salt and paprika, and fry in plenty of dripping for 
a few moments, stirring to keep from burning. Too much 
cooking hardens the liver. 

304. LOMO PERUVIAN 

Cut tenderloin of pork into slices large enough for a 
portion. Marinate for two hours in two tablespoons of 
tarragon vinegar, five of olive oil, salt, paprika, a small 
pinch of sweet marjoram and thyme, a teaspoon of grated 
onion and a bit of garlic. Broil and pour over it the sauce, 
heated. 

305. LOS ANGELES 

Roll out noodle paste (No. 468) very thin and cut in 
strips an inch wide (or use the wide ribbon macaroni). 
Make a quart of highly seasoned stew of any kind of wild 
game, adding tomato sauce, mushrooms, half a cup of ripe 
olives, two or three chilepepines, or tobasco sauce, and half 
a cup of raisins. Boil the paste until tender, drain, and 
lay in strips on a greased baking pan ; cover with a thick 
layer of the salmi, another of the paste and repeat until 
the dish is full. Sprinkle plentifully with grated cheese and 
brown in a hot oven. 

306. MARROW AND MUSHROOMS ENGLISH 

Cut the marrow from a shin bone into thick slices. Boil 
in salted water for a minute or two, then drain. Heat a 
tablespoon of butter and saute in it five tablespoons of 
chopped mushrooms for five minutes. Season with salt and 
paprika and a little lemon juice. Mix with the hot marrow 
and spread on rounds of hot toast. 

307. MEAT BALLS AND CELERY ROOT- 
BELGIAN 

Pass through a chopper twice a pound of round steak, a 
small onion, a green pepper, without seed, and half a cup 
of stale bread. Season with salt and pepper; bind with an 



ENTREES AND LUNCH DISHES 



egg, roll into balls the size of a plum and dust with flour. 
Peel three celery roots, cut into cubes and boil. Skim from 
the water and throw in the meat balls to simmer for ten 
minutes ; then skim out. Season the broth with salt, pep- 
per, nutmeg, and lemon juice; add half a tablespoon of 
roux (No. 138), and stew for a few minutes; then pour 
some of it over the beaten yolk of an egg, return to the 
saucepan with the meat and celery and, when quite hot, 
serve. 

308. MEAT PANCAKE SWISS 

Add a few raisins to a cup of cold meat of any kind, 
chopped fine. Season with salt, paprika, juice and zest of 
a lemon, a grating of nutmeg and a pinch of sugar. Bind 
with a beaten egg and heat. Make rather a thin batter of a 
pint of milk, three beaten eggs, and flour. Beat hard for five 
minutes, then drop in large spoonfuls in a well greased hot 
frying pan. When brown on one side drop some of the 
mince on the pancake and fold over; remove to a hot 
platter. 

309. MINUTEN FLEISCH GERMAN 

Cut a pound and a half of veal, from the leg, into very 
thin slices, and then into three-inch squares. Season with 
salt and paprika and soak in enough white wine to barely 
cover for an hour. Drain, dust with flour and brown in 
butter. Stir in a tablespoon of flour, some onion juice and 
a cup of stock, and simmer until tender; then season to 
taste and serve. 

310. MOCK SMELT CHILEAN 

Mix a cup of cold lamb or veal, chopped fine, with two 
tablespoons of bread crumbs, a teaspoon each of onion 
juice, Worcestershire sauce and vinegar, a chopped hard 
boiled egg and a piece of green pepper, chopped, salt and 
pepper. Place a spoonful in a leaf of Romaine lettuce, fold 
over, dip in fritter batter (No. 446), and fry in deep fat like 
fish. Drain on paper. 

311. MUSAKA AUSTRIAN 

Peel two large egg-plants, cut in slices lengthwise, sprin- 
kle with salt. Stand aside for an hour, rinse and dry. Dip 
in flour and saute in butter; then line the bottom and sides 
of a greased pudding dish with it. Pass a pound of round 
steak and an onion through a chopper. Fry in butter, 



88 ENTREES AND LUNCH DISHES 

then pound. Season with salt, paprika and onion juice. 
Spread a layer on the egg-plant ; then repeat until the dish 
is full with egg-plant on top. Dot over with bits of but- 
ter, sprinkle with crumbs and grated cheese and bake for 
half an hour. Serve with lemon. 

312. NAVARIN AUX POMMES FRENCH 

Cut up three slices of salt pork and fry until crisp ; then 
add two pounds of neck and breast of mutton, cut for 
stew and sprinkled with salt and pepper, a large carrot, an 
onion, a half clove of garlic, two branches of celery and one 
of parsley all chopped and fry until slightly brown. Stir 
in two tablespoons of flour and cook for five minutes more. 
Skim the grease off and add t\vo cups of stock, or hot 
water, and a cup of tomatoes and simmer for three-quarters 
of an hour. Transfer the meat to a casserole and pour over 
it the sauce, rubbed through a sieve, and a wineglass of white 
wine; bring to a boil, then add several tart apples, cut up, 
and half a dozen blanched small onions. Cover and cook 
until they are tender. Green peas can be substituted for the 
apples. 

313. NOODLES AND HAM GERMAN 

Fry until crisp four slices of raw ham cut into narrow 
strips ; add double the amount of boiled noodles and fry 
until the latter are brown. 

314. NOODLES AND SCRAMBLED EGGS GERMAN 

Boil and drain a cup of noodles cut in short pieces ; have 
ready three eggs beaten slightly ; melt a tablespoon of but- 
ter and toss the noodles in it until brown, then add the eggs, 
salt, paprika, a tablespoon of grated cheese and scramble all 
together. 

315. ONION DOLMAS TURKISH 

Peel six large dry onions and cut each on the side length- 
wise ; throw^ into boiling water and cook until tender enough 
to loosen the leaves without taking from the stem ; slip 
some of the dolma mixture (No. 278) between the outer 
leaves, remove the heart and fill it. Place the onions closely 
together in a casserole, sprinkle with salt, paprika, tomato 
catsup and enough broth to cover the bottom of the dish. 
Bake in a moderate oven. 



ENTREES AND LUNCH DISHES 89 

316. PAPAS RELLENAS MEXICAN 

Add to a cup of cold meat, chopped fine, a dozen stoned 
ripe olives, two chopped eggs, a dozen seeded raisins, a tea- 
spoon of grated onion, salt and cayenne and enough thick 
brown sauce (No. 123) to hold together. Mix well and heat, 
then cool and roll into small balls ; cover each ball with 
mashed potatoes into which two eggs have been beaten ; 
dust with flour and fry in deep fat, a few at a time. 

317. PAPRIKA SCHNITZEL GERMAN 

Cut two slices of salt pork in cubes ; fry in a Dutch oven 
with a sliced onion ; add a pound of veal, sliced and rolled 
in salt, pepper and flour. When brown on both sides cover 
with cream ; season well with paprika, cover and simmer 
until tender. Serve with farina dumplings (No. 460). 

318. PIE-QUOT (SPARE RIBS) CHINESE 

Have two pounds of pork spare-ribs chopped into small 
pieces ; wash and throw into boiling water and when it 
conies to a boil again drain and fry until brown ; add a little 
hot water and simmer until tender ; add a cup of vinegar in 
which one tablespoon of cornstarch and two of sugar have 
been dissolved. Bring all to a boil, simmer for a few 
moments and serve. 

319. PILAF TURKISH 

Cut a pound of raw mutton into pieces two inches square I 
and fry in butter with a chopped onion ; when the meat is 
half cooked, add a cup of washed rice. Heat a can of 
tomatoes to boiling point ; season with salt, cayenne, and 
a teaspoon of sugar and pour over the meat. Cover closely 
and cook until the rice has absorbed all the liquid. Dry for 
a few moments in the oven and serve with a sauce of butter 
melted with a little lemon juice and paprika. 

320. PILMEN SIBERIAN 

Roll out a noodle paste (No. 468) quite thin and cut into 
rounds four inches across ; chop fine half a pound of round 
steak with a small onion ; moisten with thick brown gravy 
about half a cup highly seasoned with tomato catsup and 
a few chopped pickles. Heat and place a tablespoon of the 
mixture on each round, moisten the edges, fold over like a 
turnover and pinch together. Poach in boiling soup-stock 



90 ENTREES AND LUNCH DISHES 

until the paste is thoroughly cooked ; drain and serve with 
a sauce made of melted butter, broth, paprika and a little 
vinegar. 

321. POERKOELL FINNISH 

Cut two pounds of veal (from the shin) and one pound of 
fresh pork into two-inch squares ; brown a sliced onion in a 
large tablespoon of dripping, skim out and brown the meat; 
cover with three cups of stock, or water; add a kitchen 
bouquet, salt, pepper and a dozen button oinons ; put the 
lid on and simmer until tender, then thicken the sauce with 
brown roux (No. 138) and serve with dumplings. 

322. PORK AND POTATO DUMPLINGS- 
SCANDINAVIAN 

Mix three cups of grated raw potatoes with a teaspoon of 
salt, and enough flour to make a soft dough ; roll into balls 
with a small piece of fresh pork, seasoned with salt, pepper 
and onion-juice, in the middle of each ; drop into boiling 
salted water and boil briskly for an hour and a half; drain 
and serve with melted butter and chopped parsley. 

323. QUINCE YUKNE TURKISH 

Peel, core and slice a pound of quinces and boil until ten- 
der; cut a pound of mutton into inch cubes and fry brown 
in dripping, then cover in water and simmer. When tender, 
add the quince and cook for ten minutes more. Cooking 
pears or apples can be used instead of quinces. 

324. RISSOLES NEW SOUTH WALES 

Mix half a cup each of cold minced chicken, or turkey, and 
sweet breads, parboiled ; add enough thick brown sauce 
(No. 123), well seasoned with catsup, sherry and onion- 
juice, to bind together; roll out rich pie-crust very thin, cut 
in circles five inches across ; wet the edges, place a spoonful 
of the mince on each, fold over and pinch together with a 
fork. Dip in a beaten egg, then roll in crushed vermicelli 
and fry a delicate brown in deep boiling fat. 

325. ROPA VIEJA SPANISH 

Cut into pieces a pound, or more, of cold boiled or roast 
beef, two or three onions, a bit of garlic, a bell or chile pep- 



ENTREES AND LUNCH DISHES 91 

per (without seed), and two potatoes. Fry all until nicely 
colored in a large spoonful of color (No. 119), then add half 
a can of tomatoes, a branch of parsley, two slices of bread, 
fried until brown, and cut up. Season with salt and a tea- 
spoon of "Grandma's Spanish Pepper" or chile powder. 
Cover and simmer until tender. 

326. ROULADE OF BEEF GERMAN 

Cut thin slices of top-round steak into three-inch squares; 
rub over each with a bit of garlic and dust with salt and 
pepper; place strips of salt pork, bacon or ham on each ; roll 
and tie securely. Dust with flour and brown them in hot 
dripping with half a chopped onion; then add a little hot 
water and bake in the oven until done. Season the gravy, 
skim off the fat and serve. 

327. SAUSAGE AND POTATOES ENGLISH 

Poach six small pork sausages in boiling water for fifteen 
minutes, then remove the skin ; beat an egg into a pint of 
seasoned hot mashed potatoes ; take a large spoonful of it, 
lay a sausage in the middle and enclose it, leaving the out- 
side quite rough. Place in a greased baking tin, brush over 
with milk or butter and bake until a nice brown. Garnish 
with parsley. 

328. SCHASCHIKS CIRCASSIAN 

Cut a pound of beef into slices a quarter of an inch thick, 
then into inch squares ; cut an equal number of very thin 
squares of salt pork; roll the beef in a mixture of powdered 
parsley, salt, pepper and lemon juice and arrange on six 
brochettes, or skewers, alternately with the pork; brush 
over with melted butter and broil until done, turning fre- 
quently. 

329. SOPA RELLENA PERUVIAN 

Heat a large spoonful of color (No. 119) in a frying pan 
and fry in it half a cup of well-washed rice. When a nice 
brown remove to a mortar and pound ; then simmer in a cup 
and a half of boiling broth until tender and of the con- 
sistency of mush. Cover the bottom of a pudding dish with 
this and place on it a layer of cold pork, minced and sea- 
soned, then more rice and some chopped pickle ; then a layer 
of chopped cooked sausage, mixed with crumbs and a 



92 ENTREES AND LUNCH DISHES 

chopped hard-boiled egg. Have the rice for the last layer, 
pour a beaten egg over all and bake in a moderate oven. 

330. STUFATA FLORENTINE 

Cut a pound of beef shin, from the bone, into small 
squares ; fry a sliced onion in dripping; skim out and brown 
the beef; add a tablespoon of flour and, when brown, add 
two cups of soup stock, half a tablespoon of conserve (No. 
121) or half a cup of tomato sauce, salt and paprika to taste. 
Cover and simmer until tender, then pour over pieces of 
dried toast or boiled spaghetti in a deep platter. 

331. SOUTH PARK SWEETBREADS 

Blanch and boil three fine sweetbreads and divide into 
neat portions. Rub the yolks of four hard-boiled eggs to 
a paste with one-third of a cup of fresh butter and a table- 
spoon of brandy. Melt a tablespoon each of butter and 
Hour in an omelette pan ; add a generous cup of thin cream, 
salt and cayenne and a grating of nutmeg. When the sauce 
thickens add the paste and whites of the eggs, chopped; 
then half a wine glass of sherry and the sweetbreads. Heat 
through, but do not bring to a boil, and serve with hot 
biscuits. 

332. TAGLIARINI AND BEEF ARGENTINA 

Cut a pound and a half of top round steak into two-inch 
strips and fry brown with half a cup of tomatoes and a 
chopped onion in a tablespoon of color (No. 119), and a 
fourth cup of olive oil. Add two tablespoons of chopped 
dried mushrooms, which have soaked in water for half an 
hour, and a cup of claret. Cover and simmer until the beef is 
tender. Strain the sauce over half a pound of boiled tag- 
liarini (No. 474), and mix thoroughly; then spread on a 
hot platter and place the beef on top. 

333. TAMALE A NATIONAL DISH OF MEXICO 

Boil a pound of fresh pork, or veal, or a small fowl until 
tender ; then remove skin and bones and shred coarsely. 
Scald a cup and a half of white corn meal in enough of the 
broth, Avell salted, to make a stiff mush to which add a ta- 
blespoon of lard. Fry the meat slightly in a large spoon 
of color (No. 119), then skim out and stir in a little ground 



EXTREES AND LUNCH DISHES 93 

chile, a tablespoon of flour and enough broth to make a 
very thick sauce, which add to the meat, also a dozen ripe 
olives and a sliced hard boiled egg. Have ready five 
dozen or more selected dried corn leaves, which have been 
soaked in tepid water until pliable. Dry them and cut in 
uniform lengths ; then gather into bunches of ten and tie 
at one end. Form the meat mixture into two-inch oblong 
rolls, place each on a leaf in a tamale, and fold in another 
leaf; then spread layers of the cornmeal mush on the inside 
of the other leaves. When all are tried, roll to look like a 
large bon-bon, tie the ends and cook in boiling water for 
about two hours. 

334. TAMALE LOAF 

Cut a flank steak into cubes. Chop an onion, a chile 
pepper and a tomato fine, and fry slowly in a large spoon 
of lard with the meat, adding a little water, from time to 
time, to keep from burning. When brown add enough boil- 
ing water to make a pint of gravy and simmer until the beef 
is tender ; then season with salt and a teaspoon of chile 
powder. Skim out the meat and pass through a fine 
chopper, return to the gravy and thicken with white corn- 
meal enough to make it like thick mush. Press it into 
a greased bread tin with a weight on it and when cold 
cut in thick slices and frv. Serve with chile sauce (No. 
117). 

335. TAMALE PUDDING MEXICAN 

Remove fat and bones from two pounds of fresh pork 
cut into small pieces and simmer until tender. Strain from 
the broth and brown slightly in a large spoon of color (No. 
119). Add a cup of the broth, salt, and a tablespoon of 
chile powder and cook slowly. Heat a can of kornlet with 
a little milk, salt and a teaspoon of sugar. Add a table- 
spoon of melted lard and a beaten egg. Spread a layer on a 
pudding dish ; then a layer of the meat, and sprinkle with 
ripe olives, sliced, and repeat until the dish is full. Bake 
for an hour in a slow oven, sprinkling with water if too 
dry. Chicken can be used instead of pork. 

336. TOAD IN THE HOLE AUSTRALIAN 

Cut a pound of round steak into finger lengths nearly an 
inch thick, and fry for a few minutes in dripping with half a 



04 ENTREES AND LUNCH DISHES 

minced onion ; then add barely enough water to cover and 
simmer until tender. Drain and roll each piece in a mix- 
ture of salt, pepper, and chopped parsley; then place in a 
greased pudding dish irregularly, with some of the pieces 
standing on end. Heat the pan very hot and pour over 
the meat a batter made of two eggs, well beaten, a cup 
of milk, three tablespoons of flour sifted with a teaspoon 
of baking powder, a pinch of salt and a teaspoon of melted 
butter. Beat all very hard and, in pouring it into the pan, 
take care that several pieces of the meat stick out of the 
batter. Bake about half an hour in a quick oven. 

337. TORTAS DE CARNE SPANISH 

Mix a cup of finely minced meat with one of cooked vege- 
tables of any kind. Season with onion juice, salt and 
paprika; form into round flat cakes which dip into batter 
(No. 446), and fry in deep lard. Serve with tomato sauce 
(No. 143). 

338. TORTAS DE TERNERA PERUVIAN 

Chop a pound of veal very fine, mix it with half a cup of 
almonds blanched, chopped and pounded a hard egg, cut 
up, and half a cup of sliced olives. Put all in a saucepan 
with a cup of broth, salt and pepper to taste. Stew until 
the veal is cooked; then add a tablespoon of brown roux 
(No. 138), or enough to make the mixture quite thick. 
Spread on a platter to cool, form into flat cakes, dust with 
flour and fry until brown in a little lard. Serve with Span- 
ish sauce (No. 141), or tomato sauce (No. 143). 

339. TRIPE MEXICAN 

Roll a pound of sausage meat into small balls, dust with 
flour and brown in a frying pan. Skim out and fry a shav- 
ing of garlic and a chopped onion in the sausage fat until 
they begin to color; then add two cups of tomatoes, a 
chopped chile or bell pepper and salt and pepper. Simmer 
for half an hour; then season with a teaspoon of chile 
powder. Have ready a pound of fresh tripe boiled until 
tender, and cut in squares or diamonds. Dust the pieces 
with flour and fry. Drain and arrange on a hot platter 
around the sausage balls and cover all with the sauce 
strained. 



cTVleat, Poultry and Game 




Meat, Poultry and Game 

340. BEEF AND SOY JAPANESE 

Cut a thick tender steak into thin slices and a few 
green onions into inch strips. Melt a piece of suet in a very 
hot iron pan. Add some soy (Japanese sauce), and a little 
sake (Japanese wine), and sugar to taste. When it boils 
put in the beef and onions and cook for but a short time. 
Serve on a very hot dish. 

341. HOT POT ENGLISH 

Cut the meat in slices from a loin of mutton ; add six kid- 
neys, three dozen oysters, six mushrooms, thirty button on- 
ions, salt and pepper to taste. Put all in a deep earthenware 
jar. Pour in a pint of strong stock, cover with a layer of 
mashed potatoes, three inches thick; cover closely and bake 
in the oven three hours. Before serving uncover, brown 
the top and serve in the same jar. 

342. LAMB ROAST AND CUCUMBERS 

Rub a leg of lamb over with salt, pepper and a teaspoon 
of dry mustard. Place in a baking pan and surround with 
three large peeled cucumbers quartered lengthwise ; then 
cut in halves. Add a few spoonfuls of hot water and butter, 
or dripping, and, when it begins to brown, baste often with 
half a glass of melted currant jelly, mixed with a cup of 
thick sweet or sour cream, which will form the gravy. 

343. MUTTON SHOULDER STUFFED NEW ZEA- 
LAND 

Bone a shoulder of mutton, remove some of the fat and 
stuff it with kidney farce. Roll, tie into shape, and bake, 
basting frequently with butter or dripping, allowing twelve 
minutes for each pound. For the farce, skin four sheep's 
kidneys and cut into dice. Chop half a pound of bacon, a 
shallot, a cup of bread crumbs, two tablespoons of mixed 
parsley, chevril and chives and an onion ; add the kidneys, 
season with pepper, salt and cayenne and bind together 
with an egg. 



MEAT, POULTRY AND GAME 97 

344. PUCHERO NATIONAL DISH OF THE AR- 
GENTINA 

Tie a five-pound piece of beef brisket compactly with 
string, and place in a soup kettle with two gallons of cold 
water. Add half a cup of garbanzos (Spanish peas), which 
have soaked in water for several hours, and bring to a 
boil slowly; then simmer for two or three hours skimming 
occasionally. Add half a pound of pumpkin, cut in two- 
inch squares, two or three onions and tomatoes, a green 
pepper, several ears of green corn, cut in halves, and half 
a cabbage cut in quarters, string beans and peas. Season 
with salt and pepper and boil until all of the vegetables are 
cooked ; then add three potatoes, cut in halves and boiled, 
and half a cup of boiled rice. When quite hot remove the 
beef and larger vegetables to a hot platter, arranging them 
nicely, and serve the soup with the rice, beans and peas, 
as the first course. 

345. RUMP STEAK FARCI NEW ZEALAND 

Cut a pocket from one end to the other in a two-pound, 
thick, rump steak. Shred six anchovies and mix with two 
tablespoons of bread crumbs, a dozen large oysters, cut 
up, two tablespoons of mushroom puree, salt, pepper and 
cayenne to taste. Mix all with two tablespoons of melted 
butter and fill the pocket with it; then sew it. Rub the 
steak over with olive oil and paprika and let it stand in the 
oil for two hours, turning occasionally. Broil it very 
gently until it browns; then finish the cooking in the 
oven. Serve with a good gravy. 

346. SMOKED HAM OF MUTTON AND CABBAGE 
NATIONAL DISH OF MONTENEGRO 

Wash and scrape a mutton ham and soak in cold water 
for an hour or two. Place in a large kettle, cover with 
cold water; bring to a boil and simmer until tender. Half 
an hour before serving, skim well and add a green cab- 
bage cut in quarters, and boil until it is done. Place the 
ham on a large platter and garnish with the cabbage. If 
preferred boil the cabbage separately in the English man- 
ner first in plenty of boiling water for ten minutes, then 
drain, chop coarsely and finish the cooking in milk, season- 
ing with salt, white pepper and butter. The mutton ham 
is also served with boiled lima beans and split peas. 



98 MEAT, POULTRY AND GAME 

347. STEAK, DEVILED 

Place a thick three-pound steak in a deep dish and mari- 
nate over night in a mixture made as follows : Two table- 
spoons each of olive oil and tarragon vinegar, two onions, 
a green pepper and branch of parsley, all chopped fine, a 
bit of garlic, a bay-leaf, six cloves and pepper corns and a 
tablespoon of Worcestershire sauce. When ready to cook, 
wipe dry and broil quickly, turning frequently. Place it in 
a fireproof platter, pour over it the strained marinade and 
bake about twenty minutes. 

348. TONGUE MEXICAN 

Slice boiled tongue, fresh or salt, thin ; add half a cup 
of stoned ripe olives, cover with chile Colorado (No. 117), 
and simmer until quite tender. Serve with Mexican rice 
(No. 225). 

349. TONGUE, SPANISH 

Boil a large beef tongue for an hour; then remove the 
skin, trim the roots and cover well with boiling water. 
Add soup-greens and herbs, and simmer until tender 
two or three hours. Remove to a platter and cover with 
Spanish sauce (No. 141). 

350. TONGUE WITH WALNUT SAUCE SPANISH 

Boil a fresh tongue an hour, skin, trim carefully, and 
boil again until tender in soup stock, adding a cup of diced 
vegetables and a kitchen bouquet, a green pepper, etc. Soak 
four slices of stale bread in water. When soft squeeze in 
a cloth and mash. Chop fine and pound two dozen wal- 
nuts ; mix with the bread and fry in a spoonful of color (No. 
119). Add enough strained broth to make a smooth creamy 
sauce ; bring to a boil ; then pour over the tongue, which has 
been placed on a hot platter. Serve with tomatoes (No. 
237), or (No. 239). 

351. VEAL GALANTINE ENGLISH 

Lay flat on the table a small, boned breast of veal. Sprin- 
kle lightly with nutmeg, cloves and mace and plenty of salt 
and paprika. Spread with half a pound of sausage meat, 
then with three slices of bacon and a sliced egg, and two or 
three canned red peppers (if convenient) ; last with another 
half-pound of sausage. Roll up tightly, tie firmly, then 
wrap firmly in a pudding cloth, which tie at both ends. 



MEAT, POULTRY, AND GAME 99 

Boil in soup, with soup greens, for three and a half hours. 
Remove and, before it is cold, take off the cloth (which will 
have become loose), reroll, tie again and place the galantine 
between two boards, with a heavy w r eight on them, until 
cold. Remove the strings, brush over with meat glaze and 
garnish with chopped aspic. 

(Glaze) Soak a tablespoon of gelatine in a cup of clear 
consomme or gravy, heat until dissolved, add a few drops 
of caramel or kitchen bouquet and, when cold and on the 
point of setting, use as required. 

352. VEAL ROAST GERMAN 

Place a small roast of veal in a deep dish; almost cover 
with milk and let it stand for two days. Transfer carefully 
to a roasting pan ; season with salt and pepper and baste 
well, from time to time, with the curdled milk which will 
form the gravy. 

353. VEAL SHOULDER BOURGEOISE 

Place a few slices of fresh pork or bacon in a Dutch oven 
or casserole. Lay on them a shoulder of veal and cover 
with more slices. Mix a pint of hot water with a table- 
spoon of vinegar, three chopped onions, a bit of garlic, a 
kitchen bouquet, a chopped green pepper (without seed), 
and two tablespoons of olive oil. Pour it over the meat, 
cover closely and cook in a slow oven for three hours. Re- 
move the meat to a hot platter, strain the gravy and skim. 

354. VEAL STUFFED ITALIAN 

Have a pocket cut in a breast of veal, taking care not to 
have the bone cut. Soak three slices of milk bread in milk. 
Mix with three tablespoons of grated Parmesan, a bit of 
garlic, chopped fine, two tablespoons of olive oil, a teaspoon 
of sweet marjoram, powdered, salt and pepper to taste 
and three well beaten eggs. Truffles and mushrooms may 
be added if desired. When well mixed stir in an unbeaten 
egg and fill the pocket. Sew up, place the veal in a greased 
baking pan, smear well with grease and bake for an hour, 
or tie in a floured cloth and boil. In the latter case, place 
between boards with a heavy weight on them. Cool and 
cover with meat glaze (No. 351) before serving. 

744496 



IPO MEAT, POULTRY AND GAME 

355. ARROZ Y POLLO A LA VALENCIANA 

SPANISH 

Soak a cup of rice overnight, then drain and dry. Heat 
a large spoon of sweet oil, or lard, in a frying pan and cook 
in it three slices of ham (cut up), the rice, a large onion 
(chopped), an inch of garlic sausage (minced), a chopped 
sweet pepper (without seeds), and a teaspoon of salt. When 
nicely browned cover with boiling water; add a young 
chicken (disjointed), a piece of loin of pork (cut up), two 
sweet peppers, a few string beans, peas, or artichokes (cut 
up). Put on a lid and simmer until tender; then steam for 
a few moments before serving. 

356. CHICKEN BOURGEOISE 

Cut a large frying chicken into eight parts. Dust with salt 
and pepper and dredge with flour. Fry in olive oil and 
butter, mixed, until brown, then transfer to another pan 
and bake for fifteen minutes. Sprinkle with chopped onion 
and cook five minutes more. Fry in the hot oil a pint of 
diced potatoes mixed with a chopped onion, salt and pep- 
per. When brown arrange on a hot platter around the 
chicken. 

357. CHICKEN CASSOULET OLD FRENCH 

Soak a pint of small white beans in water for twenty-four 
hours. Three hours before dinner drain and put them into 
a large casserole with a pound of sliced salt pork, a table- 
spoon of tomato conserve, half a chopped onion, a kitchen 
bouquet, salt and pepper, and cover with cold water. Dis- 
joint a roasting chicken and brown the pieces in a large 
spoonful of lard with three chopped onions and a shallot. 
Transfer to the casserole and make a sauce by adding a 
dessertspoon of flour and half a cup of water to the hot lard. 
Pour over the chicken, cover tightly, and cook in a mod- 
erate oven until chicken and beans are tender. 

358. CHICKEN GUATEMALAN 

Make a stuffing as follows : Chop a pound of fresh boiled 
pork fine. Fry a chopped onion, a bit of garlic and a large 
tomato in a tablespoon of color (No. 119). Season with 
salt, pepper, nutmeg and cinnamon and add the pork, three 
tablespoons of chopped pickles, two dozen raisins and 
chopped almonds. Mix well and stuff the chicken ; then 



MEAT, POULTRY AND GAME 101 

smear its breast with butter and bake in rather a slow 
oven, basting occasionally with soup stock, until tender, 
and a uniform brown. 

359. CHICKEN HAWAIIAN 

Cut up a fat young fowl, cover well with water and stew 
until tender. Add a pint of boiled luau (the leaves of the 
taro), and simmer for five minutes. (Spinach, which has 
been boiled for five minutes and drained, is an excellent 
substitute). Prepare the cream of a cocoanut (No. 118) ; 
add it to the chicken, season with salt and paprika and heat 
thoroughly, without boiling. The gravy can be thickened 
with roux (No. 137), before adding the cream. 

360. CHICKEN CURRY HINDUSTAN 

Cover a plump young fowl with water, boil until tender, 
strain and cut up. Use the broth for the curry sauce (No. 
124) ; add the chicken to it and heat in a double boiler, 
being careful not to let it boil. Serve with rice, boiled dry, 
and chutney, sliced lemon, cocoanut, anchovies, thin slices 
of crisp bacon or ham and Bombay duck, baked quite crisp. 

361. CHICKENS EN PAPILLOTTE 

Cut three squab chickens in halves. Oil six large circles 
of strong white paper, or use Soyer bags of a suitable size. 
Place a piece of chicken on a thin slice of ham, cover with 
cream sauce (No. 123), with a few mushrooms and sliced 
truffles in it, or green peas. Fold the paper over and fasten 
tightly ; place on a rack in a baking pan and cook in a mod- 
erate oven about half an hour. Serve in the paper. 

362. CHICKEN PICANTE PERUVIAN 

Cut up a fowl in rather small pieces and stew until 
nearly tender ; add four medium-sized potatoes, cut in halves, 
and boil twenty minutes more. Half an hour before serv- 
ing fry two chopped onions in two tablespoons of lard ; add 
the pulp of six chile peppers, prepared as in No. 116. Bring 
to a boil, add two tablespoons of olive oil and, when very 
hot, a cupful of dairy cheese chopped. Stir until the cheese 
is melted, then pour over the chicken and bring all to a 
boil, being careful not to let it burn. 



102 MEAT, POULTRY AND GAME 

363. CHICKEN PILAF PERSIAN 

Boil a fowl in two quarts of water with two chopped on- 
ions, a bay leaf, six pepper corns, six cloves, a small stick 
of cinnamon and a tablespoon of salt. When it begins to 
be tender remove and cut the white meat into small pieces. 
Strain the broth, of which there should be about a quart, 
and boil. Sprinkle into it a cup of well washed rice, cover 
and boil hard for ten minutes; then add a cup of seeded 
raisins, a large lump of butter and the chicken. Cover and 
simmer on the back of the stove until the rice is thoroughly 
cooked and has absorbed the liquid, stirring occasionally 
with a fork. 

364. CHICKEN AND PINEAPPLE A LA PEKIN- 

CHINESE 

Remove all the bones from a young chicken and cut the 
meat into small pieces. Shred a canned pineapple also. 
Clean a small piece of green ginger root, pound it and soak 
in a cup with two teaspoons of sherry for a few minutes, 
then squeeze over the chicken. Heat a spoonful of oil in a 
spider, brown the chicken in it ; then add a very little boil- 
ing water, cover and steam until it is tender. Thicken the 
gravy with a dessert spoon each of cornstarch and sugar, 
dissolved in some of the pineapple juice, and boil for a 
few minutes; then add the pineapple, heat through and 
serve. 

365. CHICKEN IN PIPIAN MEXICAN 

Fry the pulp of six chile peppers (No. 116), with the 
crumb of a quarter of a loaf of stale bread in a large spoon- 
ful of lard, then pound until smooth. Blanch and roast half 
a cup each of almonds and peeled melon seed, chop fine and 
pound. Boil a young fowl until tender in water to cover 
well, then cut in pieces. Strain a pint of the broth and 
add it to the other ingredients, with salt to taste; add the 
chicken, heat through and serve. 

366. CHICKEN SATSUMA JAPANESE 

Place a tender chicken, cut in small pieces, in a deep 
iron pot with a carrot, a parsnip and a potato, cut up. 
Barely cover with boiling water and season with Japanese 
soy to taste. Cover and simmer until it is tender, remov- 
ing the scum from time to time. Do not use salt or butter. 
Serve with boiled rice. 



MEAT, POULTRY AND GAME 103 

367. COUSCOUS NATIONAL DISH OF ALGERIA 

AND MOROCCO 

Boil a plump fowl with soup vegetables until nearly 
tender ; then add two dozen button onions, tied in a cheese- 
cloth, and finish cooking. Disjoint the chicken and keep 
warm. Put a cup of couscous (an Algerian product), into 
a double boiler with twenty pepper corns and two cups 
of the broth, strained and well-seasoned. Boil, without 
covering or stirring, until small holes appear ; then place 
the saucepan over the fire and cook until the broth has 
been absorbed and the couscous is dry. Stir in a table- 
spoon of butter, the onions and salt to taste. Place the 
chicken on a hot platter, cover with a little of the broth, 
thickened, and arrange the couscous around it, garnishing 
with two hard boiled eggs cut in quarters. 

368. POLLO CON ARROZ ARGENTINA 

Clean a fat fowl and stuff with a whole onion, stuck with 
four cloves, a handful of blanched chestnuts and a little 
chopped celery, parsley, a small pinch of oregena (sweet 
marjoram), salt and pepper. Cover well with hot water and 
boil until nearly tender. Add a cup of well washed rice, 
cover, and cook quickly for ten minutes ; then simmer until 
all of the broth has been absorbed. Remove the fowl to 
a hot platter and pile the rice around it. 

369. POLLO MOLE COLORADO MEXICAN 

Fry three slices of stale bread, a chopped onion and a clove 
of garlic in a kitchen spoonful of lard until brown ; then 
pound well with some sesame and a few anise seed. Soak 
three chile peppers in boiling water until soft, remove the 
seed and rub through a colander with a little water; add 
it to the other ingredients and put all in a saucepan with 
a peeled tomato, a pinch of cloves and salt and pepper to 
taste. Add about a cup of chicken broth and, when well 
amalgamated, the boiled chicken, cut in pieces ; heat through 
and serve. 

370. POULET EN COCOTTE FRENCH 

Fry a quarter of a pound of fresh fat pork, diced, until 
brown in a cocotte (Dutch oven), or casserole. Place on 
it a roasting chicken and bake until colored ; then sur- 



io 4 MEAT, POULTRY AND GAME 

round the chicken with a pint of small new potatoes (well 
scrubbed), which have been boiled five minutes with a 
dozen button onions. Turn the chicken every five minutes, 
and stir the vegetables. Season with salt and pepper and 
cook for about half an hour. 

371. POULET AU FROMAGE BRETONNE 

Brown a young roasting chicken in butter; then place 
in a saucepan and add half a pint of white wine, a kitchen 
bouquet, a bit of garlic, two cloves, salt and pepper. Cover 
and simmer for an hour. Skim out the chicken and add to 
the gravy a tablespoon of brown roux (No. 147). Pour 
half of it on a fireproof platter and sprinkle with a table- 
spoon of grated gruyere cheese. Lay the chicken on it, 
cover with the rest of the sauce and sprinkle plentifully with 
the cheese. Brown in a moderate oven. 

372. POULET HENRI IV A NATIONAL DISH OF 

FRANCE 

Chop fine a young green onion, half a clove of garlic, and 
a branch of parsley. Mix with the crumb of a stale loaf 
of bread and fry in a large spoon of butter ; add three hard 
boiled eggs, cut up, and a slice of salt pork, or ham, chopped. 
Season highly with pepper and salt. Stuff a fat five or 
six pound fowl, truss it and boil very slowly until tender. 

373. POULET AU LAIT FRENCH PEASANT 

Make a stuffing as follows : Chop very fine the gizzard, 
heart and liver of a six-pound fowl with an onion. Soak 
two thick slices of bread in boiling water and squeeze in a 
cloth. Add it to the giblets with a cup of boiled chestnuts 
and half a cup of raisins; season well with salt and pepper, 
and when well mixed stuff the chicken, sewing up the open- 
ing. Place in a deep casserole or roaster and cover with a 
quart of fresh milk. Bake in a moderate oven, basting 
about every five minutes, until the chicken is tender. It 
will take about two hours and then the chicken should be 
well browned and the gravy much reduced. Strain, thicken, 
if necessary, and serve in a gravy boat. 



MEAT, POULTRY AND GAME 105 

374. SPANISH CHICKEN 

Disjoint a young fowl, barely cover with water and stew 
until tender; then transfer to a casserole. Pour over four 
tablespoons of olive oil, four sliced tomatoes, an onion and 
a chile pepper (without seeds), chopped fine. Add a table- 
spoon of vinegar, a teaspoon of salt, cover and bake for 
half an hour. Serve in the same dish. 

375. COUNTRY CAPTAIN EAST INDIAN 

Cut a Belgian hare or a fowl in small portions. Chop fine 
a large onion and fry until transparent in a large spoon of 
olive oil. Dredge the meat with flour, curry powder and 
salt, mixed, and fry brown in the oil. Cover with three 
cups of stock, add the onions and simmer slowly until the 
meat is tender. Remove to a hot platter, strew thickly with 
three sliced onions and half a cup of blanched, sliced al- 
monds, which have been fried together in butter and drained. 
Surround with rice. 

376. GUINEA HEN EN CASSEROLE 

Place a piece of pork or bacon in a casserole and on it a 
young guinea hen, stuffed with highly seasoned crumbs and 
trussed. Dust with salt and pepper and rub over it four 
tablespoons of butter. Chop fine two onions, two carrots, 
two green or red peppers (seeds removed), some celery, and 
two skinned tomatoes and place in the casserole. Pour over 
all a pint of soup stock, cover tightly and cook in a medium 
oven about an hour, or, until the hen is tender, basting oc- 
casionally. 

377. JUGGED HARE ENGLISH 

Fry a sliced onion in a large spoonful of butter and lard 
mixed. Skim out and fry until brown a hare, cut into 
joints and dredged with salt and flour. Place the pieces in 
a deep earthenware jar a large bean pot will answer 
and cover with a few slices of bacon, a pinch of mace, nut- 
meg, a few whole cloves, pepper corns, half of a bay leaf, 
two hard eggs, quartered, and a few force meat balls. Barely 
cover with stock, seasoned with Worcestershire sauce, and 
a little sherry or port. Tie a thick, well greased, paper over 
the jar and cook in a moderate oven for three hours ; then 
thicken the gravy with brown roux (No. 138), and serve in 
the same pot. 



io6 MEAT, POULTRY AND GAME 

378. PIGEONS EN CASSEROLEFRENCH 

Line a casserole with thin slices of fat pork; tie the 
pigeons in shape and place on top. Spread over them 
a thick layer of mixed vegetables (carrot, celery, pepper, 
parsley, half a turnip), chopped fine, a dozen button onions 
and a cup of peas. Sprinkle with salt and pepper, cover 
with more pork and add a very little boiling water. Cover 
tightly and cook in a slow oven for three hours. Serve in 
the casserole. 

379. PIGEON CREOLE 

Clean, wipe dry and cut into quarters three pigeons. Let 
them stand in half a cup of olive oil for fifteen minutes ; then 
drain the oil into a frying pan. Chop an onion, a bit of gar- 
lic, a green pepper (without the seeds), and a tablespoon 
of parsley. Fry in the oil until transparent; then add the 
pigeons and brown them. Turn all into a casserole with a 
can of tomatoes, salt, paprika and cayenne to taste; add a 
tablespoon of minced salt pork, half a cup of pitted olives 
and a pint of stock. Cover closely and simmer in the oven 
for an hour and a half; then thicken the sauce with a 
tablespoon or more of brown roux (No. 138). Sprinkle 
with grated Parmesan before serving, and garnish with fried 
toast cut in diamonds. 



380. PIGEON PIE ENGLISH 

Cut three pigeons in quarters ; add a pound of top round 
steak, cut in finger lengths. Sprinkle with salt and pepper ; 
then roll each piece in flour. Place in a deep earthenware 
pie dish, cover well with highly seasoned stock and bake 
slowly inside the oven until nearly done. Cut two hard 
boiled eggs in quarters and arrange on top. Wet the edge 
of the dish and press a two-inch strip of rich pie paste 
around it ; then moisten it and place the top crust on, 
rolled out to the thickness of a dollar, pinching the edges to- 
gether. Cut a cross in the middle, and in it stick the pigeon 
feet, well cleaned. Brush over with white of egg and bake 
a golden brown. Serve cold. For the crust use two-thirds 
butter to one of lard, three times the amount of flour and 
a pinch of salt. Moisten with ice water. 



MEAT, POULTRY AXD GAME ic 

381. QUAIL AND EGG-PLANTTURKISH 

Prepare six quail for roasting, sprinkle with salt inside 
and out and smear with butter. Select six round egg-plants 
just large enough to hold the quail; cut off the stem ends, 
scoop out the seed and place the birds inside. Bake in a 
moderate oven. 

382. QUAIL GERMAN 

Place six slices of bacon in a casserole, lay a quail on 
each slice with more bacon on each breast. Between them 
strew a cup of young button onions that have been scalded 
for ten minutes. Sprinkle salt and pepper over all. Pour 
in two cups of thick sour cream mixed with a little water. 
Cover tightly and cook in a moderate oven until the birds 
are tender, basting often. 

383. ROAST DUCK ICHI BAN JAPANESE 

Roast a domestic duck, shred the meat and mix it with a 
small can of shredded pineapple. Add half of a chopped 
green pepper (without seed), to a sauce made of peanut 
butter thinned with olive oil and vinegar. Combine with 
the duck, heat through and serve with rice or noodles. 

384. SALMI OF WILD GOOSE 

Place the goose (white or gray), in a saucepan with hot 
water to cover, a glass of sour wine, a tablespoon of vine- 
gar and a kitchen bouquet and simmer until nearly tender, 
the time depending on its age ; drain and cut into pieces. 
Fry a large sliced onion in a half-tablespoon of oil until 
brown ; then skim out and brown a tablespoon of flour. 
Stir in slowly a pint of the goose broth, a tablespoon of 
tomato conserve (No. 121), or half a cup of canned to- 
mato, and half a chopped pepper (without seed). Cook 
slowly for half an hour, then strain the sauce, add it to the 
goose with a dozen stoned olives and a fourth of a glass 
of sherry and simmer until tender. Garnish with triangles 
of fried bread. 

385. SMOTHERED TURKEY 

Melt three-fourths of a pound of butter in an iron pot. 
Simmer in it until transparent a sliced onion. Place a trussed 
turkey in the pot, pouring over it enough hot sour cream, 



io8 MEAT, POULTRY AND GAME 

mixed with milk, to entirely cover. Season with salt and 
pepper, place the lid on with a weight on it and simmer 
slowly for three hours, or until the turkey is tender: then 
serve. Large fowls can be cooked in the same way, using 
less butter and cream. 

386. SPANISH PIE 

Line a pudding dish with a rich crust, rolled thin. Cut 
into flakes a pint of any kind of cold game, or chicken, and 
place a layer on the pastry; then a layer of canned red 
pepper, next a thin layer of sausage meat, and repeat until 
the dish is full. Pour in a glass of claret mixed with two 
tablespoons of flour, sprinkle with salt, cover with pastry, 
pinch edges together and bake. 

387. TURKEY STUFFED GUATEMALAN 

Peel and boil a pound of chestnuts. When tender mash 
with the crumb of two loaves of French bread moistened in 
water. Add two slices of boiled ham, cut in dice, a chopped 
sausage, a tablespoon of capers, half a cup of tomato catsup, 
half a grated onion, a shaving of garlic, a teaspoon of 
finely chopped parsley, a scant teaspoon of chile pepper, and 
half a cup of chopped walnuts. When well mixed, add a 
glass of white wine and a tablespoon of vinegar, half a cup 
of ripe olives, stoned, a tablespoon each of currants and 
raisins and a teaspoon of salt. Bind all together with three 
or four beaten eggs ; fill the turkey, sew up and roast in 
the usual way. 

388. VENISON GERMAN 

Wrap the venison in a cheese cloth and hang in a well 
ventilated place for five or six days. Place in a deep dish, 
cover with a quart each of vinegar and sour milk, a clove 
of garlic, a sliced carrot, a few cloves and pepper corns, 
and two bay leaves. Baste several times a day for two 
days. Remove and lard plentifully with bacon or salt pork; 
sprinkle with salt, pepper and flour and roast in a moderate 
oven, basting often with fat until done. For the sauce add 
to half the pan-gravy a pint of sour cream, scraping the 
sides of the pan well for the flavoring. Serve with noodles 
(No. 468). Saddle of mutton, with fat removed, or Belgian 
hare can be cooked in the same way. 



Salads and Cold Dishes 




Salads and Cold Dishes 



389. ALLIGATOR PEAR SALAD 

Remove the stones from two alligator pears, and scoop 
out the pulp with a small spoon. Mix with half a cup 
of pineapple juice, a tablespoon of sherry, half a cup of 
chopped nuts, and chill on ice. Place spoonfuls of this on 
two crisp white lettuce leaves and pour a tablespoon of 
mayonnaise, mixed with an equal amount of whipped cream, 
over each. 

390. ARTICHOKE AND CHICKEN 

Cut into medium-sized pieces a heaping cup of cold 
chicken, removing the skin. Boil four large or six small 
artichokes until tender in water and a little vinegar. Re- 
move the stems, chokes and all of the leaves except the very 
tender inside ones. Scrape the soft bit from each leaf 
with a silver knife, cut the tender leaves fine and the hearts 
into small squares, and mix all with the chicken. Blend 
together with highly seasoned mayonnaise and press into 
a bowl, which put on the ice to chill. Turn out on a bed of 
crisp lettuce leaves and garnish with ripe olives and hard 
boiled eggs cut in quarters. 

391. BOLIVIA SALAD \) 

Mix two cups of boiled potatoes, cut in small cubes, with 
three hard eggs, chopped coarsely, two tablespoons of 
chopped pimientoes, two of chopped green pepper, two of 
celery, shredded, and half a tablespoon of chopped chives. 
Mix with French dressing and an additional tablespoon of 
vinegar and let stand for at least an hour before serving. 

392. CALIFORNIA SALAD 

Mix the pulp of half a grapefruit with a cup of Malaga 
grapes, peeled and seeded, two or three cups of Thomp- 
son's seedless grapes, and two slices of canned pineapple. 



SALADS AND COLD DISHES in 

cut up. Place in a salad bowl on a bed of crisp lettuce and 
cover with half a cup of French dressing. 

393. CAPPONATA ITALIAN 

Soak two Italian sea-biscuit in boiling water until soft, 
but not broken ; then drain on a napkin. Place in a salad 
bowl and strew over with a cup of stoned ripe olives, two 
tablespoons of capers, six anchovies, or sardines, broken 
into bits, a finely chopped green onion and two tablespoons 
of dried mushrooms, which have soaked for an hour in 
water and then been chopped. Cover all with half a cup 
of French dressing and put on ice. 

394. CELERY VICTOR 

Trim the outer stalks and leaves from two small heads 
of celery, leaving them about five inches long, attached 
to the root. Boil in broth until tender; then drain on a 
cloth and cut in quarters, through the root, lengthwise, and 
chill. Fifteen minutes before serving pour over them half 
a cup of French dressing mixed with a teaspoon each of 
tarragon vinegar, sweetened tomato catsup and a teaspoon 
of paprika. Arrange each on a plate and garnish with 
several anchovy fillets laid in a row on each. 

395. CHICKEN CHAUDFROID FRENCH 

Boil a large young fowl in three quarts of white stock 
until tender the day before it is to be used. Cool in the 
broth. Have ready a chandfroid sauce (No. 112), cool but 
not yet set. Drain and wipe the chicken, remove all the 
skin ; then cut the breast in neat slices on the bias. Mask 
each slice with some of the sauce and lay aside. Cut the 
breast bone out with shears, and press the second joints 
carefully apart to form a box-like cavity. Spread the sauce 
over all the rest of the exterior. Now fill the cavity with a 
salad made of several vegetables and fruits, held together 
with a stiff mayonnaise (see Russian, No. 422), and pile up 
in a round dome. Replace the slices of breast, lapping one 
over the other but leaving part of the salad in view, and 
set in the ice-chest to stiffen. Garnish with lettuce. 



ii2 SALADS AND COLD DISHES 

396. CHICKEN LIVER 

Heat a dessert spoon of butter in a small pan and in it 
saute two pairs of chicken livers and the two chopped 
hearts for two or three minutes ; then mash in the same 
pan. Add a few drops of onion juice, a saltspoon of pap- 
rika, and a pinch of salt. Mix crisp lettuce leaves with 
French dressing, add the liver, paste, and serve at once. 

397. COMBINATION SALAD ITALIAN 

Arrange symmetrically on a platter two lettuce hearts, 
cut in quarters, crab meat, in large pieces, or a can of tunny- 
fish, sprigs of a cauliflower, a cup of string beans, peas, arti- 
choke hearts all boiled and chilled hard boiled eggs, 
quartered and sliced tomatoes. Serve with sauce No. 120, 
very cold. 

393. CRAB LOUIS 

Mix a cup of shredded crab meat with a generous amount 
of mayonnaise colored with tomato catsup and seasoned 
highly. Serve in cocktail glasses, surrounded with crushed 
ice. 

399. CUCUMBER AND CREAM AUSTRIAN 

Make a salad dressing of two tablespoons of vinegar, a 
good pinch of salt and paprika and six tablespoons of either 
sweet <>r sour thick cream. Stir well and mix with thinly 
sliced cucumbers. Serve on a bed of crisp lettuce and 
sprinkle with chopped chives. 



400. EGYPTIAN SALAD 

Boil a dozen fine young okra in salted water until tender ; 
then drain and remove the stems and sprinkle with salt, 
cayenne and lemon-juice. Scald and remove skins from 
six tomatoes, cut in slices and chill, and chop a bell 
pepper. Place half a cup of cold boiled rice (cooked until 
each grain is separate), in a salad bowl. Mix with a table- 
spoon of French dressing ; then lay the tomatoes on top, 
sprinkle with the pepper and garnish with the okra. Pour 
a French dressing over all and sprinkle with chopped chives. 



SALADS AND COLD DISHES 113 

401. ESCABECHE CHILEAN 

Boil two pounds of any firm white fish cut in inch cubes. 
Drain on a cloth and place in a salad bowl with bits of 
orange peel, cut thin, a teaspoon of grated onion, a bay 
leaf, a chopped green pepper and sprig of thyme. Toss 
all together and cover with French dressing, and let stand 
in the ice box several hours before serving. Garnish with 
lettuce and slices of orange. 

</ 402. FROZEN TOMATO CREAM 

Boil a can of tomatoes, a thick slice of onion, a stalk of 
celery, half a chile pepper, a branch of parsley, all chopped, 
and a bay leaf and three cloves until soft enough to be 
rubbed through a sieve. There should be a cup of thick 
puree. Add a half teaspoon each of salt and paprika and 
cool ; then fold in a cup of double cream, beaten thick. 
Pour into a wet ring mould, cover very tightly and let stand 
for three or four hours in equal quantities of crushed ice 
and salt. Turn out and serve with artichoke hearts, or 
asparagus tips or lettuce, dressed with French dressing. 

403. FUJIYAMA SALAD JAPANESE 

Mix a pint of hot boiled potatoes, cut in thin slices, with 
half a cup of tart French dressing and two tablespoons of 
white wine. Add a tablespoon of parsley, chives, onion 
and the yolks of two hard eggs, all chopped fine separately. 
Cover the bowl and shake rapidly to mix without breaking 
the potatoes. Add a pint of steamed mussels and their 
liquor, after removing their shells and beards. Shape into 
a cone on a platter and chill ; then cover the peak with the 
egg white, chopped fine, and garnish the base with green 
peppers cut in strips or short branches of parsley. 

404. GASPACHO ANDALUSIA SALAD 

Spread a layer of stale bread, cut in slices, and then into 
small squares, on the bottom of a salad bowl and sprinkle 
plentifully with oil and vinegar. Add thin slices of Span- 
ish onion, thin sliced tomatoes, then cucumbers and chopped 
chile pepper (without the seeds and veins). Season with 
salt and more oil and vinegar; then repeat until the dish is 



ii4 SALADS AND COLD DISHES 

full. Let stand for an hour ; sprinkle with crumbs, and over 
all pour more oil and vinegar. 

405. GRAPEFRUIT MARMALADE SALAD 

Mix a jelly glass of the marmalade with grated fresh 
horseradish to taste ; put it into a fancy jar on a platter. 
Garnish with hearts of lettuce, cut in quarters and dipped 
in French dressing. 

406. HAHN LEBERSCHEN POLISH 

Place all the fat (well washed) from a large fat fowl, in 
a saucepan with an onion, slashed across the top. Simmer 
until all the oil has been extracted ; then strain into a jar. 
Chop the onion and crackling very fine. Fry the liver of the 
chicken in a little of the fat ; then chop fine with half a raw 
onion and two hard eggs and add it to the other, blending 
together with a little of the grease. Season with salt and 
paprika. Arrange spoonfuls of the mixture on crisp lettuce 
leaves, which have been dipped into French dressing. 

407. HERRING DUTCH 

Cut three firm boiled potatoes and one beet into dice. 
Skin and remove bones from two smoked or salted her- 
rings and cut into small fillets. Add these to the vegetables 
with two sliced hard eggs, a teaspoon of powdered parsley, 
one of onion juice, a tablespoon of capers and one of pearl 
onions. Pour a half cup of French dressing and a tablespoon 
of tarragon vinegar over all ; mix well and stand on ice 
for two or three hours. 

408. ITALIAN MEAT 

Cut thin slices of cold roast beef or veal and arrange on a 
platter with edges overlapping. Mash to a paste four an- 
chovies, a teaspoon of French mustard and the yolk of a 
hard boiled egg. Add slowly a tablespoon of tarragon vine- 
gar, four of olive oil, a teaspoon of onion juice, one of 
finely chopped parsley, salt and paprika to taste. Spread 
over the meat and chill for an hour. Garnish the platter 
with lettuce, slices of egg and ripe olives or capers. 



SALADS AND COLD DISHES 



409, JAPANESE SALAD 

Peel three large cucumbers, cut them lengthwise and 
scrape out the seeds ; cut in very thin slices and mix with 
a sauce made of equal quantities of Japanese soy, sweet 
white wine and vinegar seasoned with salt and sugar to 
taste. Serve as a side dish with the fish and meat course. 

410. KISSEL SALAD 

Cook a quart of cranberries in enough water to cover 
with half a cup of seeded raisins until tender; then 
rub through a sieve. Add a half cup of sugar and juice of 
a lemon to the pulp, a half teaspoon each of cloves and 
cinnamon, and a level teaspoon of gelatine, softened in a 
little cold water and dissolved over hot water. Turn into 
a wet mould and chill. When ready to serve, invert on a 
bed of crisp lettuce; then, with a hot spoon, scoop out a 
shallow well in top of jelly, which fill with cream cheese,, 
whipped light with cream. 

J 411. KUROKI SALAD 

Cut two fine, crisp heads of lettuce in quarters length- 
wise. Garnish with sections of grapefruit, orange and 
lemon, freed from membrane, and pour over a French dress- 
ing well beaten with a tablespoon of tomato catsup and 
plenty of paprika. 

412. LETTUCE SALAD HUNGARIAN 

Cut in dice several slices of fresh fat pork, or bacon, 
and fry until crisp. Drain and sprinkle over crisp lettuce 
leaves, mixed with French dressing. Strew with a table- 
spoon of finely chopped chives and serve. 

t/ 413. MOUSSE DE JAMBON FRENCH 

Put through a meat chopper twice a pound of tender, 
boiled, lean ham. Rub through a sieve and season with a 
pinch of cayenne. Add a cup of white wine and a cup 
of rich soup jelly chicken preferred. Fold in a cup of 
double cream, whipped until thick, and pour into a w r et 
mould. Cover tightly and pack in equal quantities of 
crushed ice and salt for three hours. Turn out on a plat- 
ter and garnish with lettuce. Tongue can be substituted for 
the ham. 



ii6 SALADS AND COLD DISHES 

414. ONION SALAD 

Boil six silver onions until tender, but not soft, in salted 
water. Drain and separate the leaves, dry and place in the 
ice-chest. When ready to serve place in a salad bowl 
with a cup of bread, cut into dice and fried crisp. Mix all 
together with No. 127, or No. 150, or No. 146. 

415. ORANGE SALAD (TO BE SERVED WITH 

GAME) 

Pare three navel oranges and divide carefully into sec- 
tions, removing all the membrane, without breaking the 
pieces. Cover with a dressing made of four tablespoons of 
olive oil, one of brandy, a scant teaspoon of sugar and a 
teaspoon each of tarragon leaves and chevril, chopped very 
fine. 

416. OX-CHEEK MOULD ENGLISH 

Boil a pound of well washed ox-cheeks until they are 
tender ; then cut into small pieces and mix with a fourth 
of a pound of boiled ham or bacon, also cup up. Grease 
a plain mould, garnish the bottom with slices of two hard 
boiled eggs. Mix a teaspoon of finely chopped parsley, the 
grated rind of half a lemon, a few chopped chives and mar- 
joram and a chopped pickle or capers. Spread a thick 
layer of the meat in the mould, then one of bacon, a few 
slices of egg and some of the seasoning. Repeat until the 
dish is full. Pour in a little stock in which a package of 
gelatine has been dissolved ; cover, and place the mould in 
a tin with boiling water in it. Bake for an hour and a 
half in a moderate oven. Cool, turn out on a platter and 
garnish with salad. 

417. PAN-PACIFIC 

Shred the breast of a boiled fowl into inch lengths. 
Cut three slices of pineapple into cubes. Remove the pulp 
of a fine alligator pear with a teaspoon and the pulp from 
a grapefruit and an orange and slice a banana, the hearts 
of four large artichokes, boiled until tender, and a cup 
of boiled asparagus tips. Mix all of these lightly together 
and add enough highly seasoned mayonnaise to blend ; then 
chill in the ice-chest. Serve on a platter bordered with crisp 
lettuce and garnish with strips of pimiento and ripe olives. 



SALADS AND COLD DISHES 117 

^ 418. PATE DE FOIS GRAS MOUSSE 

Rub the contents of a large can of pate de fois gras to a 
smooth paste. Soak a tablespoon of gelatine in three of 
cold water; then heat until it dissolves, and add it to a 
cup of double cream, whipped stiff. Fold this into the 
puree, season with salt and paprika and pour into dariole 
moulds or one larger mould. C9ver carefully and pack in 
ice and salt for an hour. Turn out on lettuce leaves dipped 
in French dressing. 

419. QUAIL (OR PARTRIDGE) ARGENTINA 

Boil the desired number of quail or partridges nicely 
trussed for ten or fifteen minutes ; then transfer them to a 
stone jar and cover well with scalding vinegar, highly sea- 
soned with sliced onion, a kitchen bouquet, a few cloves, 
pepper corns, allspice, a bay leaf. Cover tightly with parch- 
ment and then with a lid and keep in a dark, cool place for at 
least a month. When ready to serve, chill, drain on a 
cloth, and arrange on a platter surrounded with a vegetable 
or Russian (No. 422) salad. 

420. QUAIL GLACE ENGLISH 

Season the inside of six quail with pepper, salt and a 
good lump of butter. Place in an earthen jar, or casserole, 
and cover with pale, highly seasoned soup jelly and add 
two tablespoons of butter for each bird. Close the jar 
with a thick greased paper, tied tightly, and cook in a mod- 
erate oven for an hour. Do not uncover the jar until 
ready to serve. They will keep for several days. 

421. RIPE OLIVE SALAD 

Prepare for this by putting some dice of bread in a mason 
jar with two or three dried red peppers, broken up, several 
days before. Take two cups of these crumbs, two of ripe 
olives and half a cup of young onions, sliced thin. Blend 
together with a cupful of mayonnaise and garnish with let- 
tuce. Chopped pickle can be substituted for the onion. 

422. RUSSIAN SALAD 

Have ready boiled, drained, and chilled a half cup each 
of green peas, string beans, asparagus tips, two artichoke 
hearts, a celery root, cut in cubes, a sliced pimiento, a few 
sprigs of cauliflower, and two sliced potatoes and a cit- 



ii8 SALADS AND COLD DISHES 

cumber, a boiled beet, and a cup each of shredded celery 
and cold chicken or veal. Mix all together and add a few 
fillets of anchovy, some ham, cut in dice, and two sliced 
hard eggs and some stoned olives. Soak two tablespoons 
of gelatine in two of tarragon vinegar and dissolve over 
hot water. Cool and beat it into a cup of very stiff mayon- 
naise ; then fold in half a cup of double cream, whipped stiff. 
Bind all of the ingredients' together with this and pour into 
a wet mould, or one lined with aspic, and place on ice to 
harden. Any of the vegetables can be omitted and others 
substituted for them. 

423. SALPICON CHILEAN 

Cut in small pieces a pint of cold veal, lamb or chicken ; 
add two sliced hard boiled eggs, a few leaves of mint, two 
teaspoons of finely chopped parsley, one of onion juice, and 
two heads of lettuce. Pour over all half a cupful of 
French dressing, toss until thoroughly mixed, and serve. 

424. SAUER KRAUT SALAD RUSSIAN 

/ 

Place a pound of fresh sauer kraut in a colander and 
let the cold water run through it for several moments ; then 
stand aside to drip for an hour. Dress it with olive oil, 
paprika and a little sugar, and serve in a bowl garnished 
with lettuce. Serve with sandwiches of smoked goose 
breast. 

425. TOMATO SALAD EAST INDIAN 

Make cups of six round tomatoes by scooping out part 
of the center and place on ice to chill thoroughly. Add a 
little lemon juice and half a cup of whipped cream to a cup 
of curry sauce and partly freeze it. Stir in six minced 
anchovies, a dozen stoned olives, cut up, and half a cup of 
shrimps, and when the mixture is quite cold, but not hard, 
fill the tomatoes and place on a bed of watercress or let- 
tuce. 

426. TUNNY FISH SALAD ITALIAN 

Line a salad bowl with crisp Romaine lettuce; mix a can 
of tunny, broken in bits, with three sliced hard boiled eggs 
and a few shredded lettuce leaves. Arrange in the bowl, 
mix with French dressing and serve. 



Cheese, Hot and Cold 



427. ALMOND CREAM CHEESE 

Mash a cream cheese with enough thick cream to moisten, 
and beat until smooth. Mix with it half a cup of blanched 
almonds, chopped fine; add lightly a cup of whipped cream 
and chill. Turn out on a platter and garnish with spoons- 
ful of mint jelly, or bar le due, and serve with lettuce salad. 

428. BELL PEPPERS AND CHEESE 

Mash a fresh cream cheese to a smooth paste with a lit- 
tle thick cream and, if the peppers are green, add a table- 
spoon of finely chopped pimiento if red, then use chopped 
chives to get the contrast in color. Remove the stems and 
seeds from two peppers, fill them with the cheese, pressing 
it into every part, and place in the ice box. When stiff 
cut across the peppers with a sharp knife in slices a sixth 
of an inch thick, and place each on a lettuce leaf dipped 
in French dressing. 

429. CHEESE RING 

Soften a level tablespoon of granulated gelatine in half a 
cup of thin cream ; then dissolve over hot water and cool. 
Whip a cup of double cream until stiff; add carefully five 
tablespoons of grated dairy cheese, a pinch each of dry 
mustard, cayenne and paprika; then the gelatine, and pour 
in a ring mould wet with milk. When stiff turn out and 
fill with any kind of boiled vegetable, tomato or celery salad, 
mixed with mayonnaise. 

430. CHILELY 

Scald and skin three large tomatoes, cut them up and 
stew them with a chopped onion and a fresh, or canned, 
bell pepper, also cut up. Cook until rather thick. Grate, or 
chop, a pound of dairy cheese; mix with a tablespoon of 
butter, a teaspoon of made mustard, two tablespoons of 
thick cream and tobasco sauce to taste. Turn into a chaf- 
ing dish and stir until nearly melted; then add the tomato 
sauce and stir until well mixed. Serve on hot toast. 



120 CHEESE, HOT AND COLD 

431. CROQUETTES OF GRUYERE CHEESE 

Mix a generous half cup of gruyere cheese, cut into tiny 
dice, with a cup of very thick cream sauce (No. 123). 
Season with mustard and paprika and chill. Form into rolls 
like cigars, dip in egg and bread crumbs twice and fry un- 
til golden brown in deep fat, a few at a time. Drain on pa- 
per and serve with salad. 

432. IAHOURTI TURKISH CHEESE 

Boil two quarts of rich milk briskly in an earthenware 
dish for an hour ; then pour into a pudding dish and let 
stand until lukewarm. Work a pat of cream cheese, with a 
wooden spoon, to a smooth paste with a little warm milk. 
Push aside the skin that has formed on the milk, very care- 
fully, and slip the pat of cheese in, taking care to disturb 
the skin as little as possible. Cover with a clean flannel 
and keep in warm place, without moving it, for twenty- 
four hours, when it should be firm. 

433. ITALIAN CHEESE 

To a pint of double cream add the juice and grated rind 
of a large lemon. Sweeten to taste and beat until thick. 
Tie a napkin over a sieve, pour the cream in and let it drain 
for twenty-four hours; then turn it out and garnish with 
jelly or preserves. 

434. PIMIENTO AND CHEESE PAN-PACIFIC 

Drain a can of pimientos, dry on a cloth, spread open and 
trim into neat squares. Spread with a paste made of cot- 
tage or cream cheese mashed smooth with grated gruyere 
or roquefort, and a little cream or mayonnaise. Roll each 
one and arrange on lettuce leaves in a fancy design and 
cover with salad dressing. 

435. SWEDISH CHEESE CUSTARD 

Beat two eggs well, add a pint of milk, a pinch each of 
salt and paprika and a cup of grated cheese. Pour into an 
oiled mould, cover with paper, place in a pan of hot water 
and bake in a moderate oven until it sets. Chill and serve 
with lettuce salad. 



Pancakes, Fritters, Dumplings and Pastes 




Pancakes, Fritters, Dumplings 

and Pastes 



436. APPLE SCHMARREN GERMAN 

Beat the yolks of three eggs well with a tablespoon of 
sugar and a cup of thin cream. Stir in four tablespoons of 
flour and the grated rind of a lemon and, when smooth, add 
two cooking apples, chopped fine ; then fold in the whites 
beaten stiff. Grease a hot omelette pan, pour in half the 
mixture and brown on both sides ; then remove to a hot 
plate and sift over with sugar and cinnamon. Fry the re- 
mainder and place on top with more sugar and cinnamon. 

437. CREPES (PANCAKES) FLOREINE SAUCE- 
FRENCH 

Make a batter, about as thick as cream, of a cup of sifted 
flour, a pinch of salt, a dessert spoon of sugar, four whole 
eggs, a tablespoon each of brandy and olive oil, a teaspoon 
of orange-flower water and milk enough to make it of the 
right consistency. Beat very hard, then stand aside for an 
hour. Barely cover the bottom of a hot, greased, six-inch 
pan with the batter, brown on both sides, remove to a 
hot plate, sprinkle with sugar, and roll. When all are 
cooked pour over a wine glass each of maraschino and 
French brandy ; sprinkle well with sugar, set on fire, and 
baste the cakes until the spirit burns out. 

438. CREPES OEUILLETS FRENCH 

Boil a large beet until tender, peel and rub through a 
sieve into a bowl. Add the beaten yolks of four eggs, three 
tablespoons of thick cream, one tablespoon each of sugar 
and brandy, and enough flour to make a thin batter about 
two tablespoons. Beat with an egg-beater for five minutes; 
then pour enough in a buttered omelette pan barely to 
cover the bottom and proceed as in No. 437. 



PANCAKES, FRITTERS, DUMPLINGS 123 

439. NALESNEKY RUSSIAN PANCAKE 

Beat well the yolks of three eggs. Add half a cup of 
milk, the same of water, a cup of sifted flour, a pinch of 
salt, and beat well. Fold in the whites beaten stiff. The 
batter must be very thin. Grease a hot omelette pan with 
butter ; cover the bottom with a spoonful of the batter, 
brown on both sides, spread w r ith jelly and fold in half, and 
then again making a wedge-shaped cake. It is well to 
use two pans, tossing the cakes from one to the other in- 
stead of turning. Serve with sugar. 

440. PUFFER, POTATO PANCAKES GERMAN 

Peel and grate two cups of raw potatoes and drain. Add 
to the pulp two well-beaten eggs, half a teaspoon of salt, 
two tablespoons of flour and a grated onion. Beat well, 
drop from the spoon on a very hot griddle with plenty of 
grease and fry until brown. 

441. SPANISH PANCAKES 

Beat three eggs until thick ; add alternately four table- 
spoons of flour and a cup or more of milk, to make a thin 
batter. Fry by the spoonful in a greased pan and remove 
to a hot plate w r hen brown, covering each cake with a little 
thick syrup made by boiling a pound of sugar, a cup of 
water and a few sticks of cinnamon until as thick as 
honey. 

442. TORTILLA MEXICAN PANCAKE 

Mix a cup of flour with one of white cornmeal and a 
good pinch of salt. Rub in a tablespoon of lard and just 
enough water to make a stiff dough. Pinch off pieces as 
large as an egg and roll into circles about seven inches 
across. Bake on top of the stove, turning frequently, until 
done, but do not brown them. The true tortilla is prepared 
from dried corn soaked in lye and then ground in a 
metate. 

443. BEIGNETS DE QUATRE NATIONS FRENCH 

Core, peel and slice three large apples and soak in two 
tablespoons of brandy and two of sugar for half an hour. 
Drain, dip each piece in peach or apricot jam, then in bat- 
ter (No. 446). and fry in deep boiling fat. Drain, sprinkle 
with sugar and serve with any good sauce. 



124 PANCAKES, FRITTERS, DUMPLINGS 

444. BUNUELOS MEXICAN 

Bring to a boil a cup of water and a teaspoon of butter. 
Sift a cup of flour with a teaspoon of baking powder and 
stir it into the water. Add two tablespoons of butter and 
stir until smooth. Remove from fire and add three well- 
beaten eggs. Beat hard until a little cool ; then knead until 
it is a smooth dough. Drop large tablespoons of it into 
boiling fat, a few at a time. When golden brown, drain on 
paper. Serve either with powdered sugar or with a rich 
syrup flavored with cinnamon poured over them. 

445. CROSTI ITALIAN 

Cream two tablespoons of butter with a cup of sugar and 
stir in three beaten eggs. Add half a cup of water and 
enough flour to make rather a stiff paste. Divide in four 
parts and roll each part out as thin as paper. Cut in dia- 
monds and fry in deep fat. Drain and sprinkle with pow- 
dered sugar. 

446. FRITTER BATTER 

Pour a tablespoon of olive oil into a cup and fill with luke- 
warm water. Add the well beaten yolk of an egg and 
enough flour, sifted with half a teaspoon of baking powder, 
to make a soft, smooth batter. Add a pinch of salt and 
set aside for an hour ; then fold in the white, beaten stiff. 

447. KAFFEE KRUGEL GERMAN 

Cream two tablespoons of butter with four of sugar ; add 
two well-beaten eggs and a cup and a half of flour, sifted 
with a half teaspoon of baking powder. Knead into a firm 
dough, then roll out, cut into rings and diamonds and 
fry in deep fat. Drain and sift with powdered sugar. 

448. INDIAN FRITTERS 

Put three tablespoons of flour in a bowl and stir in 
enough boiling water to make a very smooth stiff paste. 
Cool, then break in the yolks of four and whites of two 
unbeaten eggs and whisk all together very hard, with a 
little salt. Drop by the dessert spoon into boiling fat and 
fry light brown. Drain and serve with hot chocolate sauce. 

449. LAZADAS DE AMOR (LOVE-KNOTS) 

CHILEAN 

Beat an egg very light; add two tablespoons of cream, 
two of sugar, a tiny pinch of salt, teaspoon of cinnamon, 



AND PASTES 125 



and after beating hard, enough flour to make a stiff paste. 
Roll out thin, cut into long narrow strips, tie each into 
two or three knots, and fry in deep fat. Drain and dust 
with powdered sugar while hot. 

450. OJALDAS SPANISH 

Beat two eggs very light ; add a pinch of salt and enough 
flour to make rather a stiff dough. Knead for ten min- 
utes, roll out and let stand for a few moments ; then 
divide and roll out each piece as thin as possible. Cut 
into diamond shaped pieces and fry a golden brown in 
deep fat. Drain and cover with a hot syrup flavored with 
lemon and cinnamon or honey. 

451. POFESEN A CONFITURESAUSTRIAN 

Remove the crusts from thin slices of stale bread and 
cut into rounds. Soak in sweetened milk, drain, and cover 
half the pieces with any kind of jam plum usually. Cover 
Vvith the remaining rounds, dip each pofesen into beaten 
egg and fry until brown, on both sides, in butter. Sprinkle 
with powdered sugar. 

452. POFFERTGES DUTCH 

Scald a cup of milk with four tablespoons of butter. Stir 
in slowly a cup of flour and cook until the dough leaves 
the sides of the saucepan. Cool a little and beat in, one 
by one, three eggs and two tablespoons of sugar, beating 
very hard. Drop teaspoons of the batter into deep hot 
fat, cooking a few at a time, until golden brown. Drain, 
pile on a hot dish and cover with a thick fruit syrup. 

453. POTATO BEIGNETS FRENCH 

Beat into a cup of mashed potatoes two beaten eggs, 
two tablespoons of grated cheese, three tablespoons of 
flour, a pinch of salt and paprika. After beating hard let 
stand for an hour; then drop by small spoonfuls into 
hot fat in a saute pan. When brown and puffed up, drain 
on paper and serve very hot. 

454. ROMAN FRITTERS 

Sweeten three cups of milk and scald ; add a table- 
spoon of butter and remove from fire. When slightly cool, 
add the beaten yolks of four eggs. Stir in enough semo- 
lina, or fine white cornmeal, to make a firm paste. Add a 



126 PANCAKES, FRITTERS, DUMPLINGS 

tablespoon of brandy and set aside to stiffen on a plat- 
ter. (It should be a quarter of an inch thick.) Cut into 
circles, dip in flour, fry in deep fat until brown. Drain, 
dust with powdered sugar and serve, if possible, with 
gooseberry jam. 

455. SCHMIER KAESE FRITTERS GERMAN 

Rub a cup of fresh cottage cheese smooth with a cup of 
sour milk and two tablespoons of soft butter. Stir in a 
level teaspoon of soda, three well beaten eggs and enough 
sifted flour to make a soft dough. Roll out an inch thick, 
cut in squares and fry in deep fat. Drain, and serve with 
any kind of fruit syrup or sauce. 

456. SERNIKY RUSSIAN FRITTERS 

Crumble a cup of rather dry cottage cheese into a bowl 
and mix with a heaping tablespoon of butter, softened, 
the well beaten yolks of four eggs, a pinch of salt, one 
tablespoon of cleaned dried currants and two of flour. Beat 
all together and put aside for an hour. Sprinkle a pastry 
board thickly with flour, turn the paste on it, cut small 
pieces from it and roll under the hand until two inches 
long and an inch and a half thick. Drop into boiling wa- 
ter and cook until they float (about five minutes) ; then 
skim out carefully, drain, roll in dried crumbs, and fry 
brown in butter. Serve hot with cream and sugar. 

457. SPRITZ-GEBACKENES GERMAN 

Beat three eggs and a cup of sugar to a cream. Add two 
teaspoons of vanilla and three of melted butter. Sift a heap- 
ing teaspoon of baking powder with half a cup of flour 
and stir into the eggs ; then add enough flour more to make 
a dough stiff enough to roll out rather thin. Cut in long 
finger lengths, slit the middle and slip one end through 
and fry brown in hot fat. Serve with syrup. 

458. TRIFLESSCANDINAVIAN 

Beat the whites of five eggs stiff; then beat in five table- 
spoons of sugar, a half teaspoon of ground cardamon seed, 
and a tablespoon of thick cream. Stir in enough flour to 
make a dough that will roll, being careful not to have it 
too stiff. Roll out thin, cut in squares or diamonds and fry 
in deep fat a delicate brown. 



AND PASTES 127 



459. BRIDIES IRISH 

Mash two cups of boiled potatoes very smooth. Season 
with salt and pepper and knead with a little flour to hold 
together. Form into scones (small thick pancakes), and 
place on half of each scone some well seasoned minced 
meat, moistened with gravy. Fold over the other half like 
a turnover, pinch all around, and fry in hot fat until a nice 
brown. 

460. FARINA DUMPLINGS GERMAN 

Stir until smooth a cup of farina and a pint of milk. Boil 
until thick; then remove from fire and add a little salt and 
the yolk of an egg. Beat well and fry by the tablespoonful 
in plenty of hot butter. 

461. FRUIT DUMPLINGS FINNISH 

Boil to a syrup three cups of any kind of fruit juice with 
half the quantity of sugar and two tablespoons of butter. 
Mix enough yeast powder biscuit dough to make six dum- 
plings. Roll out, divide and fill each dumpling with some 
fruit. Close, drop them into the boiling syrup and bake 
for twenty minutes. Canned fruit can be used. 

462. GALETTE FRENCH 

Scald a pint of milk in a double boiler and sprinkle into 
it a cup of fine \vhite cornmeal or farina and a teaspoon of 
salt. Stir until smooth ; then boil until it is thick. Pour 
into wet saucers to stiffen. Melt a little butter in an ome- 
lette pan, dust the galettes with flour and fry until brown, 
on both sides ; then pile them on a hot plate. Serve with 
butter and syrup, heated together. 

463. GNOCCHI, NO. 1 ITALIAN 

Scald a cup and a half of milk with a quarter of a cup of 
butter in a double boiler and stir in slowly a quarter cup 
each of flour and corn starch dissolved in a little cold milk. 
Stir until the mixture is smooth and thick; then add salt 
to taste and cook for ten minutes. Cool slightly and beat 
in an egg, and then another. Turn it into a greased pan 
to stiffen. Cut into squares or diamonds and arrange in a 
fireproof dish. Brush over with melted butter; then sprinkle 
plentifully with grated cheese and fine crumbs and bake 
until brown. Half a cup of grated cheese can be added 
to the paste. 



128 PANCAKES, FRITTERS, DUMPLINGS 

464. GNOCCHI, NO. 2 ITALIAN 

Boil three medium sized potatoes without peeling; then 
peel and mash. Add the same amount of stale bread 
crumbs, which have been soaked in milk and squeezed dry. 
Add two beaten eggs, a pinch of salt, a quarter of a cup of 
grated Parmesan and enough flour to make a paste stiff 
enough to roll out thin. Cut into strips the length of a 
finger, press each on the back of a grater; then drop into 
salted boiling water to cook for about fifteen minutes. 
Drain and arrange in rows on an earthen platter. Dot over 
with bits of butter, sprinkle with grated Parmesan and bake 
for a few moments before serving. 

465. KARTOFFEL KLOESSE GERMAN 

Butter well and cut in dice four slices of bread. Brown 
in the oven and crush fine. Season with salt, paprika, nut- 
meg, a tablespoon each of finely chopped parsley, and 
onions, and a tablespoon of grated cheese. Beat this into 
three cups of hot mashed potatoes, add a little softened 
butter, roll into small balls, dust with flour and simmer in 
salted boiling water for fifteen minutes. 

466. KLUSKIS OF CREAM CHEESE 

Cream a quarter of a pound of butter with three table- 
spoons of cream cheese and half a teaspoon of sugar, a 
pinch of salt and cayenne. When smooth beat in, one by 
one, three eggs and enough fine bread crumbs to make 
rather a stiff paste. Roll into small balls, dust with flour 
and poach in boiling water. Drain on a cloth and serve. 

467. MEXICAN VERMICELLI 

Break up half a pound of vermicelli and fry in a little 
hot lard until a delicate brown ; then add a chopped onion 
and, in a few minutes, a cup of tomatoes and a shaving 
of garlic. Boil until tender; then strain, keeping the liquid. 
Butter a pudding dish and place in it alternate layers of 
vermicelli, grated cheese, and peppers (without the seed), 
sliced thin. Pour over all the liquid seasoned with salt 
and pepper and a teaspoon of grated sweet chocolate. Sprin- 
kle with cheese and bake for about half an hour. 

468. NOODLES GERMAN 

Break two eggs into a bowl with a tablespoon of milk 
and a good pinch of salt. Sift in enough flour to make a 



AND PASTES 129 



very stiff dough ; then knead until it is smooth and firm. 
Divide into six parts and roll each out as thin as paper; 
then let stand for ten minutes, roll up and slice as thin as 
possible and dry thoroughly before using. 

469. POLENTA ITALIAN 

Stir a cup of semolina, or fine white cornmeal, slowly 
into a pint of salted boiling water. Stir until smooth and 
thick, adding more water if necessary ; then pour into a 
buttered pan to stiffen. It should be half an inch thick. 
When ready to use cut out in rounds or strips and place 
in layers in a pudding dish with butter and grated Par- 
mesan between and on top. Brown in the oven. 

470. POLENTA ALLA BOLOGNA 

Boil six sausages for ten minutes ; remove the skins and 
cut in slices lengthwise. Put strips of polenta on an earthen 
dish ; cover with the sausage, then tomato sauce and grated 
cheese. Repeat till the dish is full. Sprinkle with crumbs 
and bake for half an hour. 

471. RAVIOLI ITALIAN 

Make a stiff dough of two cups of flour, two eggs, salt 
and water. Knead until smooth and firm ; then roll out 
half an inch thick and let stand for ten minutes. Divide 
in two equal parts and roll each into a thin rectangular 
piece. On one of them place teaspoonfuls of the farce, at 
regular intervals, one inch apart. Moisten the upper crust 
all over and fit carefully on the lower one, pressing the 
two closely together between the farce with a ravioli cut- 
ter; cut in straight lines like a chess-board. Cover with 
cheese-cloth and dry thoroughly near the stove. Separate 
and poach in consomme and serve with grated Parmesan, or 
poach in boiling water for fifteen minutes ; drain and serve 
with Italian sauce (No. 132). 

472. RAVIOLI FARCE 

Chop very fine a cup of cold chicken, veal or white fish 
and two brains. Add half a cup of fresh crumbs, soaked in 
milk and squeezed dry, a teaspoon of onion juice, bit of 
nutmeg, salt and paprika and a little thyme. Then beat in 
a cup of spinach puree and the yolks of two eggs. Sausage 
meat can be substituted for the mince or marmalade can be 
used. 



I3Q PANCAKES, FRITTERS, DUMPLINGS, ETC. 

473. SPATZELES 

Sift a cup of flour into a bowl with a pinch of salt, nut- 
meg and paprika. Stir in about a cup of water slowly 
enough to make a very soft dough. Beat hard for five 
minutes ; then break in a whole egg and beat hard again. 
Drop by the tablespoonful into salted boiling water and 
cook for ten minutes ; then drain on a cloth. Fry a finely 
chopped onion in two tablespoons of lard for a few mo- 
ments ; then fry the spatzeles until brown on both sides 
and serve with the meat course for luncheon. 

474. TAGLIARINI ITALIAN 

Sift a pint of flour into a bowl with a good teaspoonful of 
salt. Add one large, or two small, eggs and mix to a smooth 
stiff paste with water. Let stand for ten minutes ; then 
roll out thin and let stand again. Roll out again, fold over 
and over and cut very fine with a sharp knife, like noodles. 
Place near the fire to dry thoroughly. Boil in plenty of 
salted water until tender. 

475. TAGLIARINI NAZIONALE 

Make a tagliarini of three colors ; arrange in rows on a 
platter like the Italian flag and served with melted butter 
and grated Parmesan. 

476. TAGLIARINI ROSSI 

Boil several peeled beets, cut in slices, in plenty of water, 
strain them out and boil the tagliarini in the same water, 
which will color them red. 

477. TAGLIARINI VERDI 

Boil a bunch of spinach for ten minutes; strain, chop 
fine and rub to a paste. Add it to a pint of flour and pro- 
ceed as in No. 474. 

478. TORTOLINI AL FORNO ITALIAN 

Boil the contents of a can of imported tortolini in salted 
water until tender ; then drain and turn into a pudding- 
dish with well-seasoned tomato sauce. Sprinkle plenti- 
fully with crumbs and grated Parmesan and brown in the 
oven. 



Sweet Sauces 



479. CHOCOLATE SAUCE 

Melt half a cup of sweet grated chocolate with a little 
milk in a double boiler. When smooth add three-fourths 
of a cup of brown and white sugar, mixed, and two table- 
spoons of butter, and cook for a few minutes. Stir in the 
yolks of three eggs and beat until the sauce thickens. Re- 
move from the fire and at the last moment fold in half 
a cup of whipped cream. A tablespoon of cornstarch can 
be substituted for the eggs. 

480. ORANGE SAUCE FOR PUDDING 

Cream half a cup of fresh butter well with two cups 
of sugar. Add the zest of an orange and beat in a cup 
of strained orange juice, little by little. Turn it into a 
gravy boat set in hot water and let it heat, without stirring, 
until melted ; then serve at once. 

481. ROSE SAUCE NEW ZEALAND 

Wash a beet, boil it with the rind of a lemon in three 
cups of water for twenty minutes ; then strain. The liquid 
should be a beautiful red. Return it to the saucepan with 
a pound of sugar and juice of a lemon. Boil fifteen min- 
utes, add two teaspoons of vanilla and pour into bottles. 
Cork tightly. 

482. SAMBAYON SAUCE SPANISH 

Heat a cup of milk. Beat the yolks of two eggs with two 
tablespoons of sugar until thick; then add the hot milk, 
very slowly. Turn it into a double boiler, add four table- 
spoons of sherry and whisk until it thickens slightly, re- 
moving before it boils. Serve hot or cold. 



Desserts, Hot and Cold 




Desserts, Hot and Cold 



433. APPLE PUDDING CHILEAN 

Butter a pudding dish well and sprinkle with sugar. Cut 
stale bread into finger lengths half an inch thick, and dip 
each in molasses, karo or thick fruit syrup and cover the 
bottom and sides of the dish. Place a thick layer of tart 
apples, -chopped, on the bread ; dust well with sugar and 
bits of lemon ; then add a layer of the dipped bread and re- 
peat until the dish is full with the bread the last layer. 
Spread well with butter afterwards ; bake in a slow oven for 
two hours, then turn out on a platter and serve with cream. 

484. APPLE YANSSENS 

Cut four medium sized apples in two, remove cores and 
prick the cut side with a fork. Arrange in a pudding dish, 
sprinkle generously with rum, then with sugar; let stand 
for an hour, then spread each piece with butter and jam and 
bake for half an hour. Sprinkle again with sugar; pour over 
a few tablespoons of rum, set fire to it and serve at once. 

485. BACKEREIN (CHERRY PIE) VIENNESE 

Sweeten a pound of stoned ripe cherries with half a cup 
of sugar and pour over them a wine glass of kirsch. Line 
a deep pie-plate with rich crust and bake it. Fill with half 
the cherries, cover with a layer of the crust and spread with 
the rest of the cherries. Sprinkle with sugar, bake in a 
moderate oven and serve cold. 

486. BANANA PUDDING HAWAIIAN 

Mix the cream of a fresh cocoanut (No. 118) with a table- 
spoon of u pia" (or arrowroot) ; sweeten well and pour over 
half a dozen peeled bananas, chopped. Bake for twenty 
minutes and serve hot or cold. 

487. BATTER AND FRUIT PUDDING ENGLISH 

Place a small enameled bowl, buttered well on the out- 
side, in a pudding dish. Fill it with well sweetened fresh 
fruit, or canned fruit, cut in pieces not too large. Make a 
batter of a pint of flour sifted with a teaspoonful of bak- 



134 DESSERTS, HOT AND COLD 

ing powder and a pinch of salt, three well beaten eggs and 
two cups of milk. Beat with an egg beater for five minutes, 
turn it at once into the pudding dish, which should be very 
hot, and bake in a quick oven. When brown remove, and 
quickly reverse the bowl, leaving the fruit in the middle 
of the batter, and serve at once. 

488. "BIEN ME SABE" MEXICAN 

Add a cup of milk to the grated meat of a large fresh 
cocoanut. Heat slowly, then squeeze in a cheese cloth 
until all of the milk is extracted. Pour this cream into a 
double boiler and add the yolks of four eggs beaten well 
with four tablespoons of sugar. Stir until the cream thick- 
ens slightly, like custard ; then pour over small squares of 
sponge cake in a glass dish. Beat the whites to a stiff 
meringue with a little sugar and vanilla and spread over 
the top ; then sprinkle the powdered cocoanut over all, and 
garnish, if you like, with candied cherries. 

489. CAJETA DE ALMENDRA CHILEAN 

Beat whites of five eggs stiff. Have ready a thick, clear 
-syrup made of two cups of sugar and one of water boiled 
to the threading point. Beat the syrup into the whites by 
degrees and beat hard until the mixture thickens slightly; 
then add a generous half cup of finely chopped almonds. 
Pour into small paper boxes and bake. Walnuts can be 
used if preferred. 

490. CAJETA DE LECHE MEXICAN 

Make a syrup of four cups of brown sugar and one of 
water ; bring to a boil, clarify with the white of an egg 
beaten with half a cup of cold water, and skim until clear. 
When reduced to a thick syrup add a tablespoon of flour 
dissolved in a quart of milk. Boil again, stirring con- 
stantly, and, as it thickens, add, little by little, another quart 
of milk and stir until it is of the consistency of thick cus- 
tard. Remove from the fire and beat with a wooden spoon 
until lukewarm ; then spread it a third of an inch thick, 
on a platter. When cold cut in diamonds and dust with 
powdered sugar. 

491. CHESTNUTS AND CREAM ITALIAN 

Boil two pounds of chestnuts in their skins until they can 
be easily peeled. Shell them and rub through a sieve with 



DESSERTS, HOT AND COLD 



a little cream. Sweeten well, add a tiny pinch of salt, a 
tablespoon of butter and enough cream to make a thick light 
puree. Pile up on a serving platter and cover with well 
flavored whipped cream or with chocolate sauce (No. 479). 

492. CHOCOLATE FROTH ITALIAN 

Beat the yolks of six eggs until thick ; then beat in slowly 
a cup of sugar and a quarter of a cup of grated chocolate, 
melted over hot water. When the sugar has dissolved add 
the whites, beaten stiff; then fold in very lightly a cup of 
sifted flour. Half fill little paper cases with the mixture and 
bake in a moderate oven. 

493. CHOCOLATE SURPRISE SWISS 

Remove the center carefully from a fresh round sponge 
cake, leaving an inch border. Fill with about a pint of 
double cream, sweetened and flavored with sherry or van- 
illa, and whipped until stiff, then chilled. Invert the cake 
very quickly on a platter and cover with hot chocolate 
sauce (No. 479). 

494. COMPOTA DE BATATAS URUGUAY 

Boil six fine sweet potatoes in water until they can be 
easily pierced. Drain on a gridiron, peel and return to the 
saucepan. Cover with a very thin syrup of sugar and wa- 
ter; add a pod of vanilla and boil for half an hour. Repeat 
this for four days, adding each day ten per cent more of 
sugar to thicken the syrup. Pour into glass jars and keep 
tightly covered until used. 

495. COTTAGE CHEESE AND FRUIT BRETONNE 

Turn two quarts of rich clabbered milk into a cheese cloth 
bag and hang it up to drip. When the whey has drained 
away stir the curds in a bowl until creamy. Beat the whites 
of four eggs to a stiff froth with enough sugar to sweeten 
well. Mix half a cup of thick cream with the curds and 
fold in the beaten eggs. Pile fresh raspberries or straw- 
berries in the center of a glass dish, surround with the mix- 
ture and serve at once. Preserved or any fresh fruit can 
be used. 

496. CREME FRITE DE CHOCOLAT FRENCH 

Scald a pint of milk with a vanilla stick, half a cup of 
sugar and a pinch of salt. Stir in two tablespoons of corn- 



136 DESSERTS, HOT AND COLD 

starch and one of flour, dissolved in cold milk, and half a 
cup of sweet grated chocolate melted in a double boiler. 
Cook for five minutes, stirring, then cool slightly and add a 
tablespoon of butter and the beaten yolks of three eggs. 
When well blended pour on an oiled platter half an inch 
thick. When cold cut into oblong strips, cover with egg and 
sifted bread crumbs and fry in deep fat. Drain and sprin- 
kle with sugar. 

497. CREME NEAPOLITAN 

Sweeten a pint of double cream ; add a teaspoon of 
vanilla and beat stiff. Peel and cut into pieces a pound of 
peaches, apricots or figs, or use canned pineapple, cut up. 
Soften a package of gelatine in very little milk, dissolve it 
in a double boiler, cool, and add it to the cream, mixing 
well. Arrange a layer of sweetened fruit in a wet mould, 
pour over a layer of the cream ; then one of sweetened ber- 
ries and more cream, and repeat until the mould is full 
with the cream on top. Chill on ice. Turn out on a plat- 
ter and serve with cream. 

498. CREME DE PISTACHE ITALIAN 

Chop fine a quarter of a pound each of blanched almonds 
and pistachio nuts ; then pound in a mortar until smooth, 
adding a little egg-white or almond essence, from time to 
time, to prevent oiling. Mix with a pint of thin cream, in 
which a dessert spoon of cornstarch has been dissolved. 
Sweeten well and add two well-beaten yolks and cook in a 
double boiler, stirring, until it thickens, like custard, tak- 
ing care not to let it boil. Turn into a glass dish, garnish 
with strips of pistachio nuts and chill. 

499. CREME DE RIZ FRENCH 

Wash a cup of rice well and place in a double boiler. 
Cover for an inch with one-third water and two-thirds milk 
brought to the boiling point. Add a piece of vanilla bean 
which remove after ten minutes. When the rice is tender 
and has absorbed the liquid, pile as lightly as possible in 
a ring or oval on a platter and chill. Sweeten and whip 
a pint of double cream, flavor with sherry and chill also. 
Before serving pour the cream in the center and sprinkle 
the rice plentifully with chopped, candied fruits or bits of 
bright jelly or preserves, from which the syrup has been 
drained. Serve very cold. 



DESSERTS, HOT AND COLD 137 

500. CUBAN PUDDING 

Grate the meat of a cocoanut, after peeling off the brown 
skin, and mix with an equal amount of sponge cake crumbs. 
Pour over it two cups of hot cream and, when liquid has 
been absorbed, add four well beaten eggs. Sweeten well, 
pour into a buttered pudding mould, which place in a pan 
of hot water and bake until firm. Serve with a hot fruit 
sauce. 

501. DANISH BROWN BETTY 

Grate half a loaf of stale pumpernickel, and saute the 
crumbs in half a cup of butter for a few moments. Have 
ready a pint of rich thick apple sauce flavored. Spread a 
thick layer of the crumbs in a pudding dish, cover with the 
sauce and repeat until the dish is full with the crumbs on 
top. Bake in a moderate oven for half an hour, then cool. 
Whip a gill of double cream until stiff, sweeten it, flavor 
with rum or sherry, pile it up on the pudding and serve. 

502. DANISH PUDDING 

Soak a cup of sago or pearl tapioca in a quart of water 
for several hours ; then boil until clear. Add a glass of 
tart jelly or a pint of stewed rhubarb. Sweeten to taste 
and pour into a glass dish. Serve cold with whipped cream. 

503. DEVONSHIRE CREAM ENGLISH 

Strain a gallon of very fresh and rich milk into an enam- 
eled milk pan, about five inches deep. Let it stand for 
twelve hours in summer, or twenty-four hours in winter ; 
then place the pan on a cool part of the stove and heat very 
slowly to from 170 to 190 degrees it should take about 
twenty minutes. A popular test of the right degree of heat 
having been reached is the division of the cream, forming 
a ring on the surface of the milk. Let it stand in a cool 
place for twenty-four hours in winter, or half that time in 
summer; then skim the cream and keep in a stone crock. 

504. DRESDEN CHOCOLATE PUDDING 

Mix together two cups of soft bread crumbs, four large 
tablespoons of sugar and two squares of chocolate grated. 
Put in a shallow pan, well buttered, and bake long enough 



DESSERTS, HOT AND COLD 



to melt the chocolate entirely. Serve in paper boxes or 
ramekin dishes, covered with whipped cream sweetened and 
flavored. 

505. FRAMBOISINE 

Toast six thick slices of bread, spread them thickly with 
butter and place in a pudding dish in layers. Sweeten two 
baskets of raspberries w f ith a cup of sugar, bring to the 
boiling point and rub through a sieve; then pour the juice 
over the bread. Bake about twenty minutes and serve with 
cream. Currants or any kind of berries can be used in the 
same way. 

506. FRANGIPANE FRENCH 

Beat two eggs together and beat in two tablespoons of 
sifted flour. Add slowly a pint of well sweetened milk, a 
half teaspoon of almond extract, two tablespoons of brandy 
and six powdered macaroons. Turn into a double boiler 
and stir until it thickens. Use as a filling for cakes, tarts, 
etc. To use for pudding pour it over any kind of preserved 
fruit in a pudding dish and bake until brown in a moderate 
oven. Serve cold. 

507. GATEAU MALAKOFF FRENCH 

Break half a pound of blanched almonds into small pieces, 
powder them with sifted sugar and brown lightly in the 
oven ; then pound fine in a mortar. Cream a quarter of a 
pound of fresh butter with half a pound of powdered sugar 
for twenty-five minutes, then mix well with the almonds. 
Have ready two cups of rich custard, chilled. Add this very 
slowly and carefully to the other ingredients. Line a plain 
mould with long lady fingers, bottom and sides, and pour 
the mixture in. Stand in a cool place not on ice for six 
hours for the custard to stiffen ; then unmould and serve. 

508. GOOSEBERRY FOOL ENGLISH 

Boil two pounds of green gooseberries with a cup of wa- 
ter and half a pound of sugar until soft enough to pass 
through a sieve. While still warm add another cup of 
sugar and stir until dissolved. Now fold in a pint of thick 
cream and chill. Strawberries and raspberries can be cooked 
in the same way. 



DESSERTS, HOT AND COLD 139 

509. GORUFLOT A LA CANNES 

Break four eggs into a double boiler ; add three-quarters 
of a cup of sugar and beat with an egg beater until the mix- 
ture is quite warm ; remove from the fire and beat until cold. 
When cold and very thick, stir in lightly half a cup of 
sifted flour, and four tablespoons of dessicated cocoanut. 
Pour into a mould, place in a pan of hot water and bake 
for an hour. When cooked, turn out on a sieve to cool over 
night. The next day soak it either in lemon juice, sugar 
and water, or in a little wine. Serve with sauce (No. 
480). 

510. HUEVOS CHIMBOS (ROYAL EGGS) 

CHILEAN 

Beat the yolks of six eggs for fifteen minutes and pour 
to the depth of half an inch in an oiled baking pan. Place 
it in a larger pan half filled with hot water and bake until 
it has risen very well and is light and porous but not 
brown. When cold cut in diamonds, three inches by two. 
Make a syrup of two cups of sugar and half a cup of water ; 
boil for a few minutes and skim carefully. Slip the cakes 
in and simmer until saturated; then lift out and arrange 
on a platter. Add a wine glass of sherry to the syrup and 
reduce. Sprinkle the cakes with cinnamon and stick strips 
of blanched almonds, toasted a little, into each. Pour the 
syrup over and serve cold. 

511. INDIAN DESSERT 

Slice four bananas lengthwise, spread each piece with 
strawberry jam and arrange on a pudding dish. Pour over 
a wine glass of sherry and cover with whipped cream. 

512. KISSEL RUSSIAN 

Put a pint of preserves, or a quart of fresh fruit, cut up, 
into a saucepan with three cups of water and simmer until 
soft enough to rub through a sieve. Return to the sauce- 
pan and add about half a cup of potato flour, dissolved in a 
little cold water and stir until it is as thick as custard. 
Sweeten well, the amount of sugar depending upon the 
fruit, and pour into a glass dish. Serve cold with sugar 



I4Q DESSERTS, HOT AND COLD 

and cream. More thickening can be added and it can be 
poured into a fancy mould to stiffen, if preferred. Any 
jam can be substituted for the other fruit. 

513. LECHE DE PINA MEXICAN 

Chop very fine a quarter of a pound of blanched almonds ; 
then pound to a paste in a mortar, adding from time to time 
the yolks of four eggs and the juice from a pint can of 
grated pineapple. Scald and cool half a cup of sugar dis- 
solved in a quart of milk. Add it to the pineapple pulp; 
then add the almond mixture ; turn all into a double boiler, 
and stir until it thickens well, and place in the refrigerator 
until ready to serve in champagne or large cocktail glasses. 

514. LEMON PUDDING DANISH 

Mix a cup of sugar with a cup of bread crumbs ; add 
juice and rind of a lemon, one-fourth cup of melted butter, 
the same of water and three well beaten eggs. Beat well 
together and bake. 

515. MAHELEBI TURKISH 

Wash and dry half a cup of rice ; turn it into a hot pan 
and cook until yellow, stirring to keep from burning. Pound 
it in a mortar until fine ; then sprinkle it into a quart of 
scalding hot milk. Sweeten well, flavor with either strong 
coffee or chocolate and cook in a double boiler until it 
thickens like custard. Pour over sponge cake and serve 
cold. 

516. MALINA SMJETANA- RUSSIAN 

Whip the whites of six eggs to a stiff froth. Beat into it, 
by degrees, a cup of chilled raspberry juice, fresh or pre- 
served, and enough fine sugar to sweeten. Beat hard for 
ten minutes ; then pile on a platter and pour around it a cup 
of thick sour cream. Serve with powdered sugar for after- 
noon tea. 

517. MANJAR BLANCO CHILEAN 

Boil four cups of sugar with six of milk on a quick fire 
until it is as thick as jam, stirring constantly to keep from 
burning. Use as filling for layer cake, or to spread on 
toast or bread. It keeps indefinitely. This recipe makes 
a small amount. It requires several hours of boiling. 



DESSERTS, HOT AND COLD 141 

518. MARRONS ALLA ROMA 

Line an oiled mould thickly with chestnut puree prepared 
as in recipe No. 491 ; then cover with a layer of rich thick 
apple sauce, mixed with a little melted currant or other 
jelly. Repeat until the dish is full with the chestnut on 
top. Bake twenty minutes in a moderate oven, turn out 
on a platter and serve with whipped cream, colored and 
flavored with some of the melted jelly. 

519. MEXICAN SOUFFLE 

Scald a cup of clear black coffee and stir into it three 
tablespoons of butter creamed with three of cornstarch and 
two of grated chocolate. Remove from the fire and stir 
it slowly into the yolks of three eggs beaten well with a 
third of a cup of butter. Fold in the whites, beaten stiff, 
and bake it in a pudding dish, in a pan of hot water for 
twenty-five minutes. 

520. NEGRE EN CHEMISE FRENCH 

Weigh three large eggs and equal amounts of sugar, 
chocolate and butter. Melt the chocolate in a double boiler 
with very little water, but do not boil. Add the butter and 
sugar and, when well blended, cool ; then add the beaten 
yolks and fold in the whites beaten stiff. Pour into an 
oiled mould, cover, and steam for an hour and a half 
or more. Chill and turn out on a platter and garnish with 
sweetened whipped cream. 

521. ORANGES CHANTILLY FRENCH 

Strain the whites of two eggs into a pint of double cream 
and beat until stiff, adding by degrees a cup of orange 
pulp, the pulp of two lemons and half a cup of powdered 
sugar. Pile on a glass dish and garnish with any kind of 
candied fruit or chopped jelly. Chill all ingredients before 
combining. Fresh berries can be substituted for the orange, 
crushing a little first. 

522. ORANGE FOOL 

Whisk three eggs until creamy ; then beat in slowly half a 
cup of sugar and, when dissolved, the juice and grated rind 
of four oranges. Add a pint of cream and cook in a double 



142 DESSERTS, HOT AND COLD 

boiler, stirring constantly, until it thickens, taking care 
not to let it boil. Serve on a glass dish very cold. 

523. PASHA SERINYA RUSSIAN 

Rub a pound of fresh cottage cheese through a sieve ; add 
a cup of sugar, the yolks of three unbeaten eggs, a tea- 
spoon of vanilla; then, little by little, half a cup of melted 
butter. When well blended add a cup of double cream and, 
if liked, half a cup of seeded raisins. Line a plain mould 
or bowl with a square of cheese cloth. Press the mixture 
firmly in, cover it with a plate and place on it a heavy 
weight. Let it stand for twenty-four hours ; then turn out 
on a platter and serve with sugar and cream. 

524. PASTEL DE PLATANO (BANANA PIE) 

GUATEMALA 

Remove the skins from six bananas and cut in halves 
lengthwise. Chop a cup of seeded raisins very fine, add a 
teaspoon of powdered cinnamon and the pulp of a chile 
pepper. Steam the bananas until soft enough to rub 
through a sieve ; add the raisins, half a cup of blanched al- 
monds, chopped, a tablespoon of melted butter, sugar 
enough to sweeten and a wine glass of sherry. When all 
are well blended mix with four beaten eggs. Line a pie 
dish with a rich crust. Fill with the mixture, wet the edges, 
cover with more crust, pinch together and bake for half 
an hour. 

525. PEARS ROUMANIAN 

Peel, slice and core six large pears. Add a roll, sliced 
thin, toasted and powdered ; a pinch of cloves, a piece of 
ginger root, and a quart of water. Cover and simmer until 
soft enough to be rubbed through a sieve. Add the juice 
and zest of a lemon, a wine glass of sherry and enough sugar 
to sweeten. Cook fifteen minutes more ; then chill and serve 
with custard. 

526. PIEPIELE HAWAIIAN 

Peel and grate two large sweet potatoes; add the cream 
of a cocoanut (No. 118), two tablespoons of sugar and place 
in a pudding dish. Sprinkle a little of the cocoanut meat 
over the top and bake in a slow oven. 



DESSERTS, HOT AND COLD 143 

527. RODE GROEDE NORTHERN EUROPE 

Clean a pint of currants or fresh berries and heat in a 
saucepan with a little water. When the juice runs freely, 
mash and strain through a sieve, adding enough hot water 
to make a quart of liquid. Sweeten well and scald, then 
thicken with either cornstarch, sago or arrowroot dissolved 
in a little cold water, and boil until as thick as custard, 
stirring occasionally. Serve very cold with cream. 

528. ROTHESAY PUDDING SCOTCH 

Rub six level tablespoons of butter into a cup of flour ; 
then add six tablespoons of bread crumbs, two of sugar, 
a cup of jam and a teaspoon of cream of tartar; dissolve 
half a teaspoon of bicarbonate of soda in a cup of milk ; add 
one beaten egg, then combine all ingredients. Pour into a 
well buttered mould sprinkled over with sugar, and steam 
for nearly three hours. Serve with sauce. 

529. RUMSPEISE GERMAN 

Scald three cups of milk with four tablespoons of sugar. 
Add a tablespoon of cornstarch dissolved in a cup of milk; 
also a tablespoon of gelatine, softened in a little cold water. 
Color a delicate pink with the tablet that comes with the 
gelatine. Boil for a few moments then cool and flavor to 
taste with rum. Pour into a wet mould, chill, turn out on a 
platter and garnish with whipped cream. 

530. SALAMANDER PEARS LAGUNITAS 

Place six firm pears, of medium size, in a steamer and cook 
until tender, but not soft. Remove the seeds, with an apple 
corer, from the blossom end, leaving the stem on ; then 
pare with a silver knife. Have ready a few pieces of pre- 
served Canton ginger, chopped fine, and mixed with a few 
chopped nuts. Fill the cavities with this; roll the pears 
in sugar; then in finely chopped nuts. Place them in 
a chafing dish and pour over them some of the ginger 
syrup. When ready to serve pour a wine glass of kirsch or 
brandy over all, ignite it and send it to the table burning. 

531. SOSPIROS (SIGHS) SPANISH 

Beat the yolks of five eggs very light with a cup of pow- 
dered sugar ; then beat in a cup of blanched almonds toasted 
and pounded. When very thick and light pour into small 
paper boxes and bake in the oven. 



144 DESSERTS, HOT AND COLD 

532. SWEDISH PUDDING 

Mix two tablespoons of honey, one of softened butter, one 
of sugar, four of bread crumbs and the juice of half a 
lemon. Add a beaten egg, two tablespoons of flour, half 
a cup of milk and a tablespoon of kirsch, and beat hard. 
Fold in the whites of two more eggs, beaten stiff, and half 
fill a greased mould with the mixture. Cover, place in 
a pan of hot water and bake until firm. 

533. SWISS BERRY PUDDING 

Cut slices of bread half an inch thick ; remove the crusts 
and fit them closely together on the bottom and sides of a 
plain mould, avoiding leaving any spaces. Heat a pint of 
fresh berries with a cup of sugar until the juice runs freely. 
Stir until the sugar is dissolved but do not cook it. Fill 
the mould to the top and stand in a cool place for several 
hours. Turn out on a platter and serve with cream. 

534. TORTAS DE FRUTAS PANAMA 

Line the sides of a baking dish with puff paste. Spread 
a layer of sliced pineapple on the bottom. Sprinkle with 
sugar; add a layer of sliced orange, more sugar, then a 
layer of bananas and a few slices of lemon. Sprinkle with 
chopped nuts; lay over the top narrow strips of the pastry, 
at right angles, and bake in a slow oven. 

535. VENETIAN PUDDING 

Chop six preserved chestnuts and mix with four stale maca- 
roons, crushed, four tablespoons of cake crumbs, three of 
sugar, two eggs and the yolks of two more, beaten together ; 
add a cup and a half of cream, two tablespoons of rum, four 
tablespoons each of chopped raisins and candied peel. Beat 
together for five minutes, then pour into a buttered pudding 
mould, sprinkled with cake crumbs. Cover tightly, im- 
merse in enough water to nearly cover and cook inside the 
oven for three-quarters of an hour. Turn out and serve with 
pink whipped cream sauce, flavored with rum and colored 

pmk * 536. ZAMBAIONE ITALIAN 

Beat the yolks of six eggs with six rounded teaspoons of 
fine sugar until very light ; add six half-eggshells of sherry, 
heated. After mixing well, turn into a double boiler and 
whisk constantly with an egg-beater until it thickens and 
becomes foamy. Serve in sherbet cups with lady-fingers or 
sponge cake. 



DESSERTS, HOT AND COLD 145 

537. FLORENTINE ICE 

Make a custard of six eggs, the grated rind of an orange 
and three-fourths of a pint of boiling syrup, made of sugar 
and water ; beat with an egg-beater, taking care not to let it 
boil ; add three-fourths of a pint of cream, mix well and 
strain. Freeze and let stand to get mellow for an hour or 
more before turning it out of the mould. 

538. FRENCH COFFEE CREAM 

Make a pint of hot strong coffee, strain and pour slowly 
over the yolks of four eggs, beaten until creamy with a third 
of a cup of sugar and a small pinch of salt ; return to a 
double-boiler and stir constantly until it thickens, taking 
care not to let it boil ; cool and add a pint of cream and a 
teaspoon of vanilla; strain and freeze. 

539. ITALIAN SHERBET 

Make a syrup of two cups of sugar and one of water ; cool, 
add half a cup of lemon-juice, a cup of orange-juice and a 
quart of peach or any fruit pulp ; pass through a sieve, pour 
into a mould and pack in ice and salt for about three hours. 

540. LEMON AND CINNAMON ICE CHILEAN 

Shave the peel from four lemons and place in a bowl with 
four sticks of cinnamon broken in bits ; pour over a quart 
of boiling water, cover tightly and steep for ten minutes; 
add the juice of the lemons and strain; sweeten well and 
when cool freeze in the usual way. 

541. MANDARIN SHERBET 

Mix the juice of three dozen Mandarin oranges with the 
zest of one dozen, the juice of two lemons and enough water 
to make a quart of liquid ; sweeten well and partly freeze ; 
then open the freezer and stir in the whites of two eggs, 
beaten to a froth ; pack in salt and ice and let stand for an 
hour. Serve in sherbet glasses. 

542. PEACH CUP A LA BURLINGAME 

Place brandied peaches in six sherbet glasses and cover 
with rich, smooth vanilla ice cream frozen not too hard; 



146 DESSERTS, HOT AND COLD 

pour over each a sauce made of a dozen marshmallows 
partly melted in a double boiler and beaten with a cup of 
sweetened pastry cream until thick. Sprinkle with chopped 
nuts. Brandied apricots can be used or brandied cherries. 

543. PERSIAN SHERBET 

Stir two cups of sugar and a pint of water over the fire 
until dissolved ; bring to a boil, skim and strain. When 
cold add a cup of strawberry or raspberry juice, the strained 
juice of a lemon and three teaspoons of orange flower cor- 
dial. Freeze. 

544. TURKISH SHERBET 

Make a syrup of a cup of sugar and a cup of water ; when 
cold stir into it a cup and a half of lemon juice and one cup 
of clear white stock. Freeze and serve before it becomes too 
hard. 



Cakes, Large and Small 




Cakes, Large and Small 

545. APFEL STRUDEL GERMAN 

Sift two cups of flour with three level teaspoons of baking 
powder and a pinch of salt into a bowl and mix with it half 
a cup of sugar and two tablespoons of butter ; beat an egg 
light, mix it with two-thirds of a cup of milk and stir it into 
the flour; turn out on a floured pastry board and knead only 
enough to roll out in an oblong square a fourth of an inch 
thick; spread over it half a cup of softened butter, half a 
cup each of chopped raisins and almonds, three or four 
peeled and cored cooking apples, chopped fine, and a piece 
of citron shaved very thin ; sprinkle with a teaspoon of cin- 
namon and the zest of a small lemon and roll lightly like a 
jelly roll; place in a greased pan, brush over with milk and 
bake in a quick oven. To be eaten warm. 

546. APFEL TORTE GERMAN 

Pare, core and slice six fine apples ; beat two eggs well 
and add three tablespoons of brown sugar, half a gill of 
thick cream, the zest of a small lemon, four tablespoons of 
melted butter and the apples ; stand aside while four table- 
spoons of almonds are being blanched and cut in strips ; 
line a large pie-tin with a rich crust, making a narrow rim ; 
pour in the mixture, sprinkle over with the almonds and 
bake in a moderate oven until the apples are cooked ; then 
dust well with sugar and serve hot or cold. 

547. APPLE CAKE GERMAN 

Make a soft dough of a pint of flour sifted with a pinch 
of salt and mixed with a cup of sour milk; add an egg, 
beaten until creamy with two tablespoons of sugar, and last, 
stir in a teaspoon of soda, dissolved in a tablespoon of boil- 
ing water; spread half an inch thick in a large, well-greased 
pan; have ready five juicy apples, pared and cored and cut 
into eight pieces each ; arrange in rows on the dough, the 
edges slightly overlapping; dot over with bits of butter 
and sprinkle generously with sugar, cinnamon and bits of 
butter. Bake twenty-five minutes in a quick oven. Apricots 
cut in half can be substituted for the apples. 



CAKES, LARGE AND SMALL 149 

548. CHERRY CAKE BAVARIAN 

Break an egg into a bowl ; add two tablespoons of sweet 
grated chocolate, one of fine bread crumbs and one of 
powdered sugar and beat well ; add another egg, more 
sugar and more crumbs ; then separate three more eggs and 
beat in the yolks alternately with sugar and crumbs, one by 
one, until all are used ; mix in lightly half a pound of fine 
juicy black cherries and fold in the egg-whites, beaten stiff. 
Butter a wide, shallow cake tin thoroughly, sift dried bread 
crumbs over it and pour in the mixture. Bake about three- 
quarters of an hour in a moderate oven and serve it cold. 

549. CHERRY CAKE GERMAN 

Cream a cup of butter with one and a half cups of sugar ; 
beat in five eggs, one by one, a teaspoon of water, half a 
glass of brandy and two and a half cups of flour sifted with 
a teaspoon of baking powder ; beat hard and then stir in 
two pounds of candied cherries. Bake in a loaf tin lined 
with paper, in a moderate oven, and, when cool, cover all 
over with icing. Decorate with cherries and leaves cut 
from angelica. 

550. COFFEE CAKE GERMAN 

Work together until well incorporated, two cups bread 
sponge, a heaping tablespoon of softened butter, a scant cup 
of sugar and a cup of milk ; roll out to fit a square baking 
tin and bake in a quick oven. While still hot spread thickly 
with butter and sugar and chopped nuts to form a crust 
one-fourth of an inch thick; heat through and sprinkle with 
cinnamon. Serve with breakfast coffee. 

551. GATEAU BRETONNE 

Chop fine a quarter of a cup of blanched almonds and 
pound in a mortar with a few drops of orange flour water; 
mix it with half a cup of sugar, the yolks of four eggs and 
half a teaspoon of vanilla and beat for five minutes; add 
four tablespoons of flour, beat again and fold in the whites, 
beaten stiff. Pour into a round buttered tin and bake for 

i 

about twenty minutes. Cool, turn out on a platter, spread 
lightly with strawberry jam and then with icing. 

552. GATEAU DE RIZ FRENCH 

Scald a pint of milk in a double boiler and add a cup of 
well-washed rice and half of a vanilla bean-pod; cover and 



CAKES, LARGE AND SMALL 



cook for an hour without stirring; add a half teaspoon of 
salt, two tablespoons of butter, sweeten well and cook to a 
thick paste ; then cool ; add, if liked, a teaspoon of orange- 
flower w r ater and a well-beaten egg; melt a fourth of a cup 
of sugar in a pan to the caramel stage, pour it into a hot 
mould and turn quickly so that it will cover the mould with 
a thin coating of caramel ; press the rice into it and bake 
for three-quarters of an hour ; turn out on a platter and 
serve with custard or any pudding sauce. 

553. GENOA CAKE 

Cream well half a cup of butter with three-fourths of a cup 
of sugar; beat four eggs very light and add to the butter 
and sugar, alternately with a heaping cup of flour sifted, 
with a rounded teaspoon of baking powder, and half a cup 
of glace cherries, adding enough milk to make the mixture 
the right consistency ; add the zest of a lemon, half a cup 
each of sultanas, cleaned currants and chopped almonds ; 
beat well and pour into a large shallow tin, well greased, 
and bake in a moderate oven for an hour. 

554. GERMAN CHEESE CAKE 

Beat the yolks of four eggs with half a cup of sugar until 
light ; then beat in a pound of fresh schmier kase (cottage 
cheese) and half a cup of flour; add a pinch of salt and 
grated nutmeg and the juice and grated rind of half a lemon ; 
then fold in the whites, beaten stiff, and enough milk to 
make a soft batter. Line a spring form with plain paste, 
spread the batter evenly over it, sprinkle with sugar and 
cinnamon and bake until firm, like custard, in a moderate 
oven. To be eaten cold. 

555. LEBKUCKEN GERMAN 

Beat an egg light, stir in half a pound of brown sugar, a 
teaspoon of cinnamon, half a teaspoon each of ginger and 
allspice and a pinch of cloves; sift one and a half teaspoons 
of baking powder in one and a half cups of sifted flour and 
stir into the mixture alternately with enough milk to make 
a thick batter ; beat hard, turn it into a greased pan and 
bake in a hot oven. Cover with thin icing. 

556. MOCHA CAKE FOR KAFFEE KLATSCH 

Cream a cup of sugar with the yolks of four eggs very 
light ; add a teaspoon of baking powder mixed with a cup 



CAKES, LARGE AND SMALL 



of sifted flour ; then a tablespoon of essence of coffee ; fold 
in the whites of the eggs, beaten stiff, and bake in a moder- 
ate oven in two large tins. When cold, place on a platter 
and spread a cup of sweetened whipped cream between. 
Cover with a frosting made of the white of an egg, beaten 
stiff, with one and a half cups of powdered sugar and two 
tablespoons of coffee essence beaten in. 

557. PAN DOLCE (FOR CHRISTMAS) ITALIAN 

Make a sponge of three pints of sifted flour, two tea- 
spoons of sugar, one of salt and half a cake of compressed 
yeast, dissolved in a pint of lukewarm water; let it rise 
over-night in a covered pan. In the morning knead well, 
adding flour until the dough is of a good stiff consistency; 
then add a pound of softened butter, two cups of sugar, a 
wineglass of sherry, a tablespoon of orange-flower water 
and a dessert-spoon of extract of anise ; when well mixed, 
add, little by little, a cup of pine-nuts, a quarter of a cup of 
pistachio nuts, a cup of sultanas, half a cup each of raisins 
and currants, a piece of citron, shaved, and enough flour to 
form into a loaf; pat it into a circular shape and place in a 
round greased pan with a napkin folded around it in turban 
shape, so that the bread can raise until light and spongy, 
and, before putting it in the oven, cut in incision in the top 
like a cross, remove the napkin and bake in a moderate oven. 
Glaze with the yolk of an egg. Delicious cut in slices and 
toasted for afternoon tea. 

558. SAND TORTE GERMAN 

Melt a cup of butter and skim carefully ; cool, and when 
stiff add three-fourths of a cup of sugar and beat hard ; 
when light break in the yolks of two eggs, two tablespoons 
of ground almonds, the juice and zest of half a lemon, a 
very scant cup of cornstarch or potato flour and two table- 
spoons of flour; when well beaten, fold in lightly the well- 
beaten whites of three eggs ; pour into a buttered cake-tin, 
sprinkled with cake crumbs, and bake from thirty-five to 
forty minutes in a moderate oven. Cover with icing when 
cool. 

559. SCHWARZBROT TORTE GERMAN 

Beat the yolks of four large, or five small eggs with 
half a cup of sugar until creamy; add a fourth of a cup of 
chopped almonds, juice and zest of half a lemon and two 



152 CAKES, LARGE AND SMALL 

teaspoons of water; beat well, then add a cup of grated 
pumpernickel, three or four days old; fold in the whites, 
beaten stiff, and bake in rather a large round tin for three- 
quarters of an hour. It should be only an inch thick. When 
baked, cool and spread with currant jelly and cover with 
two cups of sweetened whipped cream. Decorate with 
candied fruit. 

560. SCOTCH CURRANT BUNS 

Sift a cup and a half of flour with a half teaspoon of bak- 
ing powder and rub into it half a cup of butter or dripping; 
mix with enough water to make a firm paste ; then roll into 
a thin sheet and with part of it line a greased cake-tin, re- 
serving a piece for the top. Mix two cups of flour, a cup of 
sugar, two pounds each of raisins and cleaned currants, a 
fourth of a pound each of chopped orange peel and almonds, 
a scant tablespoon each of ginger and cinnamon, a teaspoon 
each of cloves, nutmeg and allspice, tw r o teaspoons of bak- 
ing powder and enough milk to bind all together about a 
cup. Mix thoroughly and spread smoothly in the cake pan. 
Wet the edges, put on the top crust, prick with a fork, brush 
over with egg, and bake in a slow oven for about three 
hours. Eaten at Christmas time and made some days before, 
as it improves with keeping. 

561. BANNOCKS SCOTCH 

Warm two cups of sifted flour; mix with two heaping 
tablespoons of chopped almonds, four of powdered sugar, 
and two of anise seed; mix with a cup of melted butter; 
knead well and roll out about half an inch thick on a board, 
sprinkled with sugar. Cut into oblong squares and bake 
in a slow oven. 

562. BERLINER KRANDS NORWEGIAN 

Wash a half-pound of butter well and beat to a cream; 
mash the yolks of two hard-boiled eggs smooth and mix 
with two raw yolks; then beat in half a cup of powdered 
sugar, the butter and a wineglass of brandy ; add a pound 
of sifted flour slowly, knead a little and roll under the hands 
into small cakes or "krunchens ;" dip each into the beaten 
white of egg; then roll in sugar; place on a greased tin and 
bake a delicate brown in a slow oven. 



CAKES, LARGE AND SMALL 153 

563. BLAETTER KUCHEN GERMAN 

Cream a cup of butter and add, alternately, a little at a 
time, a cup of thick cream and enough flour to make a firm 
dough ; knead well and let stand in a cool place over-night. 
Roll out very thin in sugar, cut into diamonds and bake a 
delicate brown. 

564. CANESTRELLI (TEA CAKES) ITALIAN 

Cream together until light half a cup each of sugar and 
butter; add the well-beaten yolk of an egg and two table- 
spoons of sherry ; then enough sifted flour to make a firm, 
smooth dough. Roll out thin, cut in fancy shapes and bake. 

565. GENOESE PASTRY 

Beat to a cream half a cup each of sugar and butter; 
break in an egg and beat until smooth ; then add, one by 
one, three more eggs, beating very hard, then half a cup of 
sifted flour. Spread on a buttered tin a third of an inch 
thick and bake from ten to fifteen minutes. Turn upside 
down to cool and, when cold, spread thickly with apricot or 
strawberry jam, then with chocolate icing. Dry in the oven 
for a moment before cutting into fancy shapes. 

566. JAPANESE WAFERS 

Break the white of an egg into a bowl, stir in a tablespoon 
of sugar, then a tablespoon of flour and a half teaspoon of 
softened butter ; beat until well mixed. It should be about 
as thick as cream. Drop a teaspoon of this on the reverse 
side of a large baking pan, well greased, and spread it into a 
round wafer, as thin as paper, with the back of a spoon. 
Bake a light brown in a moderate oven and while warm re- 
move from the tin and roll around a curling stick. 

567. MARZIPAN GERMAN 

Chop fine, and pound to a paste, a quarter of a pound of 
blanched almonds, adding a little white of egg from time to 
time to prevent oiling; rub in half a pound of confectioner's 
sugar and another white of egg and make a stiff paste, which 
spread smoothly in a cake-tin and bake in a slow oven. 

568. PLATZEN HOLLANDAISE 

Beat the yolks of four eggs until creamy; then beat in 
two cups of powdered sugar; add a half teaspoon each of 
cinnamon and cloves and just enough flour to hold the bat- 



I 5 4 CAKES, LARGE AND SMALL 

ter together. Line a large baking pan with greased paper; 
drop by the dessert spoon in rows two inches apart and 
bake. 

569. SCOTCH FANCIES 

Beat an egg very light; add gradually half a cup of sugar 
and, when very creamy, beat in a scant tablespoon of melted 
butter, a cup of rolled oats, a pinch of salt and fifteen drops 
of vanilla. Drop by the teaspoon on a well greased inverted 
baking pan an inch apart. Spread into thin round cakes 
with a wet knife and bake in a moderate oven. 

570. SCOTCH SHORTBREAD 

Sift three tablespoons each of flour and rice flour (or six 
of flour) into a bowl, and mix well with half a cup of well- 
creamed butter ; knead with four tablespoons of sugar until 
well blended; then roll out an inch thick in rounds the 
size of a dessert plate, pinching the edges and pricking the 
center with a fork. Place on a baking tin, allowing room to 
spread, and bake in a moderate oven. 

571. SPRITE COOKIES SWEDISH 

Cream together a cup each of butter and sugar; beat in 
an egg and four grated bitter almonds ; add two cups of 
sifted flour and a tablespoon of wine ; pass through a pastry 
tube, cut in strips three inches long and bake in a hot oven. 

572. TORTAS DE POLVORON SPANISH 

Beat to a cream a pound of lard and one of sugar ; add 
two eggs and beat well; then add slowly a pint of flour, a 
tablespoon each of cinnamon and cloves and two of ground 
ajonjoli (sesame seed) ; knead thoroughly, roll out a quar- 
ter of an inch thick, cut with a small cutter; then place 
in rows on a baking tin two inches apart and bake in a 
moderate oven. When done dust generously with powdered 
sugar and cinnamon while still warm. 

573. VITEMENT FAIT FRENCH TEA CAKES 

Beat three eggs together slightly with a pinch of salt; 
stir in flour enough to make rather a stiff dough ; turn out 
on a well floured board and roll out, only once, very thin; 
butter well a large baking pan ; lay the paste in it and dab 
all over with bits of butter; then sprinkle plentifully with 
fine granulated sugar and cut in oblong squares. Bake in 
a quick oven until the sugar begins to turn to caramel. 
Serve with afternoon tea. 



Breads 




Breads 



574. BRIOCHE FRENCH 

Sift half a pound of flour; put a fourth of it into a bowl 
and make a well in the middle ; dissolve a level teaspoon of 
compressed yeast in a little lukewarm water ; pour it into 
the well and mix it with the flour, little by little, until it is 
a smooth dough ; knead well and put it again in the bowl 
(floured) ; cover and stand in a warm place. Make a well 
in the rest of the flour and pour in two tablespoons of milk, 
mixed with a teaspoon of salt and two of sugar ; mix well, 
break in an egg and beat hard three or four minutes ; add 
another egg and repeat until three eggs have been used ; 
then beat in a half cup of softened butter. Now mix the two 
doughs together and knead only enough to form a very soft 
ball, which place again in the well-floured bowl ; cover with 
flannel and place in a warm spot to rise for twelve hours. 
Cut the dough into small pieces, which form into buns of 
medium size with a twist at the top, or crescents. Place 
in a greased tin and when they have risen nicely bake in a 
moderate oven. 

575. CRISSINI (BREAD STICKS) ITALIAN 

Cut a small portion from risen bread dough that is ready 
to be shaped into loaves; roll into pieces the length and 
thickness of macaroni; place in rows on a greased baking 
pan an inch apart; set to rise again until double in size; 
then bake in a quick oven. Cool and bake again in a slow 
oven until crisp and dry. 

576. CRUMPETS ENGLISH 

Make a very soft sponge of a large boiled potato, mashed ; 
a teaspoon of salt, a yeast-cake, dissolved in a quart of luke- 
warm water, and sifted flour. Cover and leave in a warm 
place for half an hour, then beat well with a wooden spoon 
and leave again, repeating the process three times. Lay 
greased crumpet rings on a floured baking tin, half fill with 



BREADS 157 

the batter and cook on a hot stove, turning frequently, ring 
and all. Cool, split open, toast, slip butter between and 
serve very hot in a napkin. 

577. DANISH BLACK BREAD 

Dissolve a fourth of a cake of compressed yeast in a little 
lukewarm water; add a tablespoon of sugar and a quart of 
sour milk. Mix with enough rye meal to make a stiff batter, 
after which work in flour \vith the hands and knead for 
fifteen minutes ; cover and let rise ten or twelve hours in a 
warm place ; then knead for twenty minutes. Form into a 
loaf, place into a greased bread pan and, when light, bake in 
a moderate oven for two hours. It will make one big loaf. 

578. FLAT BREAD SCANDINAVIAN 

Boil and mash six large peeled potatoes ; add a teaspoon 
of salt and enough flour to make a stiff dough ; roll out as 
thin as paper, cut in large squares and bake on the top of a 
stove without any pan turning when brown. Fold the four 
corners of each into the center and serve with butter, sugar 
and cinnamon. 

579. LANCASHIRE CAKES ENGLISH 

Mix two cups of hot mashed potatoes with enough flour to 
make a stiff paste ; add a tablespoon of butter and a slightly 
beaten egg and a half cup of cleaned currants ; roll out sev- 
eral times and finally cut into rounds as large as a small 
plate, half an inch thick. Dust a griddle with flour, brown 
quickly on both sides and split, butter, and serve very hot. 

580. POTATO SCONES YORKSHIRE 

Boil and mash four medium-sized potatoes and, while hot, 
stir in a handful of oatmeal and a little salt. Sift some self- 
raising flour on the pastry board and knead the potato in it 
until stiff enough to roll out. Cut with a large cutter, prick 
with a fork and bake on a hot griddle. Split and butter and 
serve hot. The secret lies in making them so quickly that 
the potatoes are still warm when baked. 



Candies 




Candies 



581. FRUIT FUDGE CALIFORNIAN 

Boil together for seven minutes two cups of sugar and a 
half cup each of molasses, milk, and butter; add a half cup 
of grated chocolate and boil seven minutes more ; add two 
tablespoons each of figs, raisins and candied cherries, all 
chopped, a half cup each of walnuts and blanched almonds, 
chopped, and a teaspoon of vanilla; stir constantly until it 
boils, then cook slowly until it forms a ball when dropped in 
water. Beat very hard and pour into buttered plates. 

582. KALOUGAS 

Boil four cups of sugar and a pint of double cream until it 
forms a ball when dropped into cold water, stirring to keep 
from scorching; flavor with coffee and pour into a buttered 
pan. When slightly cool cut in squares. 

583. PALANQUETAS -MEXICAN 

Boil rapidly together a cup each of white and brown sugar, 
one of water, and four tablespoons of butter; when it hard- 
ens when tested in cold water, drop by the kitchen spoon on 
an oiled slab or tin, pressing halves of pecans or walnuts 
around the edges of each quickly, before it gets cold. They 
should be about three inches in diameter and rather thin. 

584. PLATANOS BULGE GUATEMALAN 

Boil six plantains, or large sweet potatoes, until tender; 
while they are cooking make a syrup of two cups of sugar 
and a cup of water, boiling for twelve minutes and skimming 
carefully ; peel the potatoes quickly, cut into thick slices and 
throw into the boiling syrup to simmer until thoroughly 
soaked w r ith it ; skim out carefully and drain on a wire 
broiler for two hours, then throw into fresh clear syrup to 
steep for a few minutes ; drain again and let stand until 
rather dry; roll in powdered sugar mixed with cinnamon 
and wrap each piece in oiled paper. Keep in a cool, dry 
place until used. 



160 CANDIES 



585. ROMAN CARAMELS 

Boil together three cups of powdered sugar, a cup of sweet 
ground chocolate and a cup of cream. When it forms a soft 
ball in cold water, pour on a marble slab and add a teaspoon 
of vanilla; then stir it on the slab until it grains. Knead 
with your hand until it cools, then pat out into a smooth 
sheet half an inch thick. Mark the surface with butter 
paddles, in long narrow lines ; then mark again at right 
angles. Cut into diamonds the size of caramels. 

586. TURRON DE VINO (WINE CANDY) 

CHILEAN 

Boil to a syrup a cup of sugar and half a cup of wine. As 
soon as it will form a ball when dropped into cold water, 
remove from the fire and beat slowly into the whites of three 
eggs which have been beaten stiff; when well mixed boil 
on a moderate fire until thick. 



Punches 




Punches 



587. CHAMPAGNE CUP 

Pour a quart bottle of best California champagne over a 
quart brick of pineapple or lemon water-ice; stir until 
mushy, then serve in punch glasses for receptions. Tea can 
be substituted for champagne. 

588. EGYPTIAN PUNCH 

Put the thin rind of eighteen lemons into a stone jar and 
cover with five pints each of Jamaica rum and whiskey; 
cover and let stand for thirty hours ; add the lemon juice, 
three pounds of loaf sugar, two grated nutmegs, four quarts 
of water and, last, two quarts of boiling milk. Let it stand 
for half an hour, then mix well and strain first, through a 
flannel bag and then through filter paper. Pour into bottles 
and cork tightly. The punch will be of light amber color 
and very clear. It improves with age. 

589. HUNGARIAN ICED COFFEE 

Make a pint of strong, black coffee ; add cream to taste, 
sweeten w r ell and chill thoroughly ; place a tablespoon of 
vanilla ice cream in each tall glass, pour the coffee over it 
and serve. 

590. ITALIAN LEMONADE 

Pour the juice of a dozen lemons over the thinly shaved 
peel and let stand for twelve hours ; add two cups of sugar, 
three pints of boiling water, a pint of white wine and, later, 
a pint of scalded milk. Strain the whole through a cheese- 
cloth, cool and serve in punch glasses half filled with crushed 
ice. 

591. MAI BOHL GERMAN 

Pour into a jug a quart bottle of white wine, a gill of 
water, two tablespoons of sugar, the juice and thin rind of a 
lemon ; then add a handful of fresh woodruff. Place on ice 
for at least an hour before straining into punch glasses with 
a sprig of woodruff in each. 



PUNCHES 163 



592. PISCO PUNCH PERUVIAN 

Stir a teaspoon of powdered sugar with three of lemon or 
lime juice until dissolved; add a quarter of a glass of water, 
then fill the tumbler with crushed ice. Pour a jigger of pisco 
(Peruvian white grape brandy) over it; add a cube of pine- 
apple, two teaspoons of the syrup and stir until chilled. 

593. RATAFIA DANISH 

Bruise two pounds of black cherries so that all the kernels 
may be broken ; mix w r ith half a tablespoon of bitter almonds, 
a tablespoonof cinnamon, half a tablespoon of pounded cloves 
and a pound of sugar ; also half a pint of brandy and a quart 
of white wine. Stand aside in a covered jar for a few days to 
infuse, stirring frequently; then pass through filter paper, 
pour into bottles and cork tightly. 

594. TOM AND JERRY 

Beat four eggs and six tablespoons of powdered sugar to- 
gether for five minutes ; beat in six small wineglasses of rum 
and then add a pint of boiling w r ater; pour the mixture back 
and forth between two hot pitchers until frothy, then turn 
into hot glasses, grate nutmeg over each and serve. 

595. VERMOUTH PUNCH MEXICAN 

Mix two glasses of French vermouth, one of orange juice 
(or half a glass of lemon juice), a tablespoon of curagao, a 
pint of apollinaris or any effervescent water, and sugar to 
taste. Half fill six tall glasses with crushed ice; divide 
the mixture among them and serve with straws. 



ALPHABETICAL INDEX 



Agra Dolce Italian 41 

Aji, or Ajiacco Peruvian.. 54 

Alaska Kippered Cod 31 

Albondigas Mexican 72 

Alligator Pear Cocktail ... 14 

" Salad 110 

Scalloped . 54 

Almendral Soup 19 

Almond Cream Cheese .... 119 

Anchovy Aigrettes 14 

Apfel Strudel 148 

Torte 148 

Cake German .... 148 

Schmarren German 122 

Apple Pudding Chilean. .. 133 

Soup Polish 19 

Yanssens 133 

Arroz y Polio a la Valen- 

ciana Spanish 100 

Artichokes and Appetitsild. 14 

" Caviar .... 14 
" Chicken 

Salad 110 

Artichokes Genevoise .... 54 

" al Forno Italian 54 

a 1'Huile Italian 55 
Puree Califor- 

nian 19 

Artichokes Torta Gene- 
voise 55 

Artichokes Venetian 55 

Asparagus a la Creme 

French 55 

Asparagus Custard Eng- 
lish 56 

Asparagus and Parmesan 

Italian 56 

Avocado (Alligator Pear) 

Soup 14 

Bacon Sauce English .... 41 

Bacalao Mexican 30 

Backerein (Cherry Pie) 

Viennese 133 

Bahmia Armenian 72 

Baked Potato and Sausage. 72 



Banana Pudding Hawaiian 133 

Bannocks Scotch 152 

Barbouillade Creole 56 

Barracuda Italian 30 

Batter and Fruit Pudding 

English 133 

Beef Loaf Hungarian .... 72 
and Soy Japanese . . 96 
Steak Pudding Eng- 
lish 73 

Beef Stew Australian .... 73 

Beets Glazed 56 

Beignets de Quatre Nations 

French 123 

Bell Peppers and Cheese.. 119 
Berliner Krands Norweg- 
ian 152 

"Bien Me Sabe" Mexican. 134 

Bisque of Shrimps 20 

Blaetter Kuchen German. 153 

Bolivia Salad 110 

Bortch (Beet Soup) Little 

Russia 20 

Bourequis Armenian 73 

Bouillabaisse S. of France 20 

Braciolini Florentine 74 

Brandad of Codfish Mexi- 
can 30 

Bridies Irish 127 

Brioche French 156 

Brook Trout au Bleu Aus- 
trian 30 

Bunuelos Mexican 124 

Brussels Sprouts and Chest- 
nuts Swiss 57 

Bubble and Squeak Aus- 
tralian 74 

Cabbage al Forno Italian. 57 

Stuffed Danish . 74 

Swedish . 74 

Cajeta de Almendra 134 

de Leche 134 

Calabazita Chilean 57 

California Salad 110 

Callalau Grecian .... 57 



ALPHABETICAL INDEX 



165 



Canadian Roll 74 

Canape a 1'Exposition 14 

Canestrelli Italian Tea 

Cakes 153 

Capponata Italian Ill 

Carbonada Chilean 75 

Cardon French 75 

Carrots Braised with Toma- 
toes New Zealand 57 

Carrots a la Pompadour 

French 58 

Cassoulet Carcassone Old 

French 75 

Casuela National Soup of 

Chile 21 

Cauliflower Polonaise 58 

Caviar Pancakes 15 

and Shrimps 15 

Celery Flan 58 

Fritters 58 

Ring Mould 58 

Victor Ill 

Chalupe Mexican 75 

Champagne Cup 162 

Chanfaina of Liver Span- 
ish 76 

Chard Italian 59 

Swiss 59 

Charquican Chilean 76 

Chaudfroid (Sauce) French 41 

Cheese Ring 119 

Cherry Cake Bavarian . . . 149 

" German 149 

" Sauce a la Caven- 
dish 41 

Chestnuts and Cream Ital- 
ian 134 

Chicken Bourgeoise 100 

Chaudfroid French 111 

Chicken Cassoulet Old 
French 100 

Chicken Guatemalan 100 

Hawaiian 101 

Curry Hindustani 101 
Liver (Hors 
d'Oeuvre) 15 

Chicken Liver Salad 112 

en Papillote 101 

Picante Peruvian. 101 

Pilaf Persian 102 

and Pineapple a la 

Pekin Chinese 102 



Chicken in Pipian Mexican 102 

Chicken Satsuma Japanese 102 

Sambayon (Soup). 21 

Chile Colorado or Smother 

Mexican .............. 42 

Chile con Carne Mexican. 76 

Rellenos Mexican... 76 

con Queso.. 77 

Chile Sauce Mexican .... 42 

Chilely ................... 119 

Chinese Noodles, Baked . . 77 

Fried ... 77 

Chitchkee East Indian ... 59 

Chocolate Froth Italian . . 135 

Sauce ........... 131 

Surprise Swiss . 135 

Chops Deviled English ... 18 
Chop Suey Chinese ...... 

Chupe Peruvian ......... 78 

Ciopino Neapolitan ...... 21 

Clams Mariniere .......... 37 

and Rice Mexican 37 

and Vermicelli .... 38 

Cock-a-leekie Scotch ..... 21 

Cocoanut Cream Soup 

Hindustani .............. 21 

Cocoanut Cream (Sauce) . . 42 

Coffee Cake German ..... 149 

Colache Mexican ......... 59 

Colcannon Irish ......... 60 

Color Chilean ........... 42 

Combination Salad Ital- 

ian ..................... 112 

Combination Salad Dressing 42 
Compota de Batatas Uru- 



It 

tt 



guay ................... 

Conserve Italian ......... 43 

Consomme with Tortolini 

Italian .................. 22 

Corn Mousse Argentina . 60 

" Pudding Chilean ---- 79 

" Tamale .............. 79 

Cornish Pasties ........... 78 

Cottage Cheese and Fruit 

Bretonne ............... 135 

Coulibac Russian ........ 79 

Country Captain East In- 

dian .................... 105 

Court Bouillon French ... 43 

Couscous National Dish of 

Algeria and Morocco .... 103 



1 66 



ALPHABETICAL INDEX 



Crab Cocktail 15 

Louis 112 

and Okra 38 

Omelette a la Manchu 

Chinese 38 

Crab Soufflee 38 

Soup San Francis- 
can 22 

Cream Sauce 43 

Creme Frite de Chocolat 

Italian 135 

Creme Neapolitan 136 

de Pistache 136 

de Riz 136 

Crepes (Pancakes) Floreine 

Sauce French 122 

Crepes Oeuillets French.. 122 
Crissini (Bread Sticks) 

Italian 156 

Croquettes of Gruyere .... 120 

Crosti Italian 124 

Croutes a la Stanley Eng- 
lish 15 

Crumpets English 156 

Cuban Pudding 137 

Cucumber and Cream Salad 

Austrian 112 

Currant Soup Belgian .... 22 
Curry Sauce Hindustani . . 43 

Danish Black Bread 157 

Brown Betty 137 

Pudding 137 

Deviled Drumsticks Eng- 
lish 79 

Deviled Meat Chilean 80 

Devonshire Cream Eng- 
lish 37 

Dhal East Indian 60 

Dolma Grecian 80 

Dresden Chocolate Pudding 137 
Dressing for Cold Meat.. .. 43 

Dutch Sauce 44 

East Indian Salad Dressing 44 

Eggs a 1' Aiglon 48 

a 1'Ardenaise 48 

a la Athertonwood. . . 48 

Caracas 48 

" aux Croutons 49 

East Indian 49 

a 1'Exposition 49 

Genevoise 49 

Grecian 50 

Gruyere 50 



Eggs Guatemalan 50 

Hindu 50 

and Mushrooms 50 

Pie a la Marseilles... 51 

Normandy 51 

" al Pomodoro 51 

Stuffed a la Valpar- 
aiso 51 

Eggs en Surprise 52 

Swiss 52 

" Tres Moutarde 52 

Eggplant al Forno Italian 60 

and Tomato Ital- 
ian 60 

Egyptian Macaroni 80 

Punch 162 

Salad ....' 112 

Empanada Chilean 80 

Empanaditas Chilean 81 

Enchiladas Mexican 81 

Escabeche Chilean 113 

Estpfado de Madrid 81 

Farina Dumplings German 127 
Filet of Fish Atherton- 
wood 31 

Finnan Haddie Isle de Mi- 

quelon 31 

Fish Custard New Zea- 
land 31 

Fish Genoese 31 

Glace 32 

" Grecian 32 

Moultee 32 

" a la Provengale 32 

Sauce German ... 44 

" Italian 44 

Russian 44 

" Soup Russian 22 

Stew Danish 33 

" German 33 

and Tomato Japa- 
nese 33 

Flat Bread Scandinavian . 157 
Fleisch Kuchen German . . 81 
Flor de Calabaza Mexican 61 

Florentine Ice 145 

Framboisine 138 

Frangipane 

French Coffee Cream 145 

Frico Spanish 82 

Frijoles (Beans) Mexican. 61 
Fritter Batter . 124 



ALPHABETICAL INDEX 



167 



Fritura Mixta (Meats) Span- 
ish 82 

(Vegetables) 61 

Frozen Tomato Cream.... 113 

Fruit Dumplings Finnish. 127 

Fudge Californian. . 159 

Soup Norwegian . . 22 

Fujiyama Salad 113 

Galette French 127 

Garbure aux Choux French 23 
Gaspacho Andalusian .... 113 

Gateau Bretonne 149 

Malakoff 138 

de Riz French ... 149 

Genoa Cake 150 

Genoese Pastry 153 

German Cheese Cake 150 

Gnocchi (No. 1) Italian.. 127 

(No. 2) Italian.. 128 

Gooseberry Fool English. 138 

Goruflot French 139 

Goulash Hungarian 82 

of Oxcheek Polish 82 
Grape Fruit Marmalade 

Salad 114 

Green Peas Italian 61 

" and Mint Eng- 
lish 61 

Gribiche (Sauce) Parisian 44 
Guinea Hen en Casserole.. 105 
Guiso de Carne Guatemalan 83 

Hachis Italian 83 

Haggis Scotch 83 

Hahn Leberschen (Salad) 

Polish 114 

Halibut Pudding Nor- 
wegian 33 

Ham and Green Peas Chin- 
ese 83 

Ham and Tortilla Mexican 84 
Herring in Jelly Dutch... 34 

Rolls 34 

Salad Dutch 114 

Sticks English ... 15 

Hot Pot English 96 

Huevos Chimbos Chilean. 139 

Hungarian Iced Coffee 162 

lahourti Turkish 120 

Iced Tea 162 

Indian Dessert 139 

Fritters 124 

Italian Cheese 120 

" Lemonade 162 



Italian Meat Salad 114 

Sauce for Spaghet- 
ti, Tagliarini, Fish, 

etc 45 

Sherbet 145 

Japanese Salad 115 

Wafers 153 

Jerusalem Artichokes 62 

Italian 62 

Jugged Hare English 105 

Kabat Roumanian 84 

Kabobs Turkish 84 

Kaffee Krugel German . . . 124 
Kaihelo (Fish Sauce) 

Hawaiian 45 

Kalougas (Candy) 159 

Kartoffel Kloesse German 128 
Kippered Herring Soufflee. 

Kissel Russian 139 

" Salad 115 

Kluskis of Cream Cheese.. . 128 
Kohl Rabi (Chinese Turnip) 

German 62 

Krenn Fleisch Bohemian. 

Kromeskies Polish 84 

Kuroki Salad 115 

Lamb Haricot English . . . 

" Roast and Cucumbers 96 
Lancashire Cakes English 
Lazadas de Amor Chilean 124 
Leber Kloesse German... 85 

Lebkuchen German L50 

Leche de Pina Mexican... 140 
Lemon and Cinnamon Ice 

Chilean 14! 

" Pudding Danish .. 140 
Lengue con Polio Mexican 85 

Lentil Puree Bavarian 23 

Lettuce Salad Hungarian. 115 

Liver Loaf French 

" Nivernaise French.. 35 
and Onions Turkish 86 

Locro Chilean 62 

Lomo Peruvian 86 

Los Angeles 86 

Macedoine of Vegetables 

Italian 63 

Mai Bohl German 162 

Mahelebi Turkish 140 

Malina Smjetana Russian. 140 

Mandarin Sherbet 145 

Mange Tout au Lard 
French . .... 63 



1 68 



ALPHABETICAL INDEX 



Manjar Blanco Chilean... 140 

Marrons alia Roma 141 

Marrow and Mushrooms... 86 

Marzipan German 153 

Matelote of Fish French.. 34 
Meat Balls and Celery Root 

Belgian 86 

Pancakes Swiss .... 87 

Mexican Soufflee 141 

Soup 23 

Vermicelli 128 

Milt Fingers English .... 16 
Minestrone National Soup 

of Italy 23 

Minuten Fleisch German. 87 

Mock Smelt Chilean 87 

Mocha Cake for Kaffee 

Klatsch German 150 

Moki and Tomato New 

Zealand 35 

Mousse de Jambon French 115 

Musaka Austrian 87 

Mushroom Canape 16 

and Rice 63 

Mussels Bordelaise 39 

a la Poulette 39 

Mutton Shoulder Stuffed 

New Zealand 96 

Nalesneky (Russian Pan- 
cake) 123 

Navarin aux Pommes - 

French 88 

Negre en Chemise French. 141 

Noodles German 128 

" and Ham German. 88 
and Scrambled 

Eggs - - German. 88 

Noodle Soup German .... 23 

Norwegian Soup 24 

Ojaldas - - Spanish 125 

Okra West Indian 63 

Olive Custards 16 

Olla Podrida Spanish 24 

Ombrelle d'Ostende Bel- 
gian 63 

Onion Dolmas Turkish ... 88 

Salad 116 

Soup French Peas- 
ant 24 

Stuffed with Corn 

Hillsborough .... 64 

Torta Italian . 64 



Orange Chantilly French.. 141 
Fool English .... 141 
Salad for Game.... 116 
Sauce for Meat and 

Game 45 

Sauce (Sweet) .... 131 
Oushki (Soup) Russian ... 24 
Ox-Cheek Mould English. 116 

Oysters and Almonds 39 

Oyster Custards 16 

Oysters Pickled Spanish . . 39 

and Shrimp Curry. 40 

Oyster Plant Genevoise . . 64 

Palanquetas Mexican .... 159 

Pan Dolce Italian 151 

Pan-Pacific Salad 116 

Papas Rellenos Mexican.. 89 
Paprika Schnitzel German. 89 
Pasha Serinya Russian . . . 142 
Pastel de Platanos (Banana 

Pie) Guatemala 142 

Pate de Foie Gras Mousse 

French 117 

Peach Cup Burlingame . . . 145 

Pears Roumanian 142 

Persian Sherbet 146 

Perog (Cabbage Pie) Rus- 
sian 64 

Petite Marmite - French.. 25 
Petit Pois au Lard French 64 
Pigeons en Casserole 

French 106 

Creole 106 

Pie English .... 106 

Piepele Hawaiian 142 

Pie Quot (Spare Ribs) 

Chinese 89 

Pilaf - Turkish 89 

Pilmen Siberian 89 

Pimiento and Cheese 120 

Pisco Punch Peruvian .... 163 
Platanos Dulce Guatema- 
lan 159 

Platzen Hollandaise 153 

Poerkoel Finnish 90 

Pofesen Austrian 17 

a Confitures 125 

Poffertges Dutch 125 

Polenta Italian 129 

alia Bologna 129 

Polio con Arroz Argentina 103 
Mole Colorado- 
Mexican . 103 



ALPHABETICAL INDEX 



169 



Polonaise Sauce 45 

Pork and Potato Dump- 
lings Scandinavian 90 

Portuguese Soup 25 

Potage Rizotto Turkish . . 25 
Pot-au-Feu National Soup 

of France 25 

Potatoes Batangos 65 

Potato Beignets French . . 125 
Potatoes and Cheese 

Mexican 65 

" Deviled German. 65 

Pompeiian 65 

Potato Scones Yorkshire.. 157 

Poulet en Cocotte French. 103 

au Fromage Bre- 

tonne 104 

" Henri IV, a National 

dish of France . . . 104 
" au Lait French 

Peasant 104 

Prune and Olive (Hors 

d' (Euvre 17 

Puchero National Soup of 

Argentina 97 

Puffer (Potato Pancakes) 

German 123 

Pumpkin Florentine 65 

Italian 66 

Puree of Garbanzos 26 

Quail Argentina 117 

and Egg Plant Turk- 
ish 107 

" German 107 

Glace English 117 

Quince Yukne 90 

Rahm Suppe Austrian .... 26 
Rassolinick A National 

Soup of Russia 26 

Ratafia Denmark 163 

Ravioli Italian 129 

Farce Italian 129 

Rice Chinese 66 

" Mexican 66 

" Neapolitan 66 

" Ring Mould 66 

Ripe Olive Salad 117 

Rissoles New South Wales 90 

Risotto Italian 66 

Roast Duck, Ichi Ban Jap- 
anese 107 

Rock Cod and Cabbage a la 

Lorraine 35 



Rode Grode N. Europe... 143 

Roman Caramels 160 

Fritters 125 

Ropa Vieja Spanish 90 

Roquefort Cheese Salad 

Dressing 45 

Rose Sauce New Zealand. 131 
Rothesay Pudding Scotch. 143 
Roulade of Beef German.. 91 

Roux (Brown) 46 

(White) 45 

Rump Steak Farci New 

Zealand 97 

Rumspeise German 143 

Russian Salad 117 

Sauce for Cold Slaw 46 
Salamander Pears Laguni- 

tas 143 

Salmi of Wild Goose 107 

Salmon Pickle English.... 35 

Salpicon Chilean 118 

Salza Mexican 46 

Sambayon Sauce 131 

Sandabs aux Fines Herbes. 35 

Sand Torte German 151 

Sardines and Chile Peppers 36 

Rarebit 

Sauer Kraut Salad Russian 118 
Sausage and Potatoes Eng- 
lish 91 

Schaschiks Circassian .... 91 
Schmierkaese Fritters Ger- 
man 126 

Schwarzbrot Torte --Ger- 
man 

Scotch Currant Bun 152 

Fancies 154 

Shortbread 154 

Woodcock 

Seco de Tortilla Mexican. 17 
Serniky Russian Fritters.. 126 

Shad Baked German 36 

Shrimp Cocktail 15 

Gumbo 40 

Mexican 40 

Toast a la Bonne- 
femme French.. 40 

a la Whitebait 40 

Smoked Fish Sticks 17 

" Ham or Mutton 
National Dish of Monte- 
negro 

Smothered Turkey 107 



170 



ALPHABETICAL INDEX 



Sole a la Lagunitas 36 

" Neapolitan 36 

" Venetian 36 

Sopa con Albondigas Mex- 
ican 26 

" Rellena Peruvian ... 91 

Sopitas Chilean 27 

Sorrel Soup French 27 

Sospiros (Sighs) Spanish. 143 
South Park Sweetbreads... 92 

Spanish Chicken 105 

Omelette 52 

Pancakes 123 

Pie 108 

Sauce 46 

Spatzeles 130 

Spinach Arabian 67 

" and Green Peas.... 67 
Sprite Cookies Swedish... 154 
Spritz-Gebackenes German 126 

Squash (Hubbard) 67 

" Italian 67 

" and Mushrooms ... 68 

Steak Deviled 98 

String Beans Spanish .... 68 

Stufata Italian 92 

Striped Bass and Goose- 
berries 37 

Subrics of Split Peas 68 

Summer Squash 68 

Suppe mit Lebereis Vien- 
nese 27 

Swedish Cheese Custard... 120 

Pudding 144 

Swiss Berry Pudding 144 

" Soup 27 

Tagliarini and Beef 92 

Italian 130 

Nazionale 130 

Rossi 130 

Verdi 130 

Tamale A National Dish of 

Mexico 92 

" Loaf 93 

Pudding 93 

Tavouk Gueunksis Turk- 
ish 27 

Tchi A National Soup of 
Russia , 28 



(C 



(I 



Toad-in-the-Hole Aus- 
tralian 93 

Tom and Jerry English... 163 
Tomato and Apples La- 
gunitas 68 

Bengal 69 

Butter English ... 46 

" East Indian 69 

Salad East Indian 118 

" Sauce 46 

Sicilian 69 

Tongue Mexican 98 

_Spanish 98 

with Walnut Sauce. 98 

Topic Armenian 70 

Tortas de Carne Mexican. 94 
" Frutas Panama 144 
" Polvoron Span- 
ish ..154 

" " Ternera Peru- 
vian 94 

Tortilla (Mexican Pancake) 

Tortolini al Forno Italian 130 

Tsorbassi Russian 28 

Trifles Scandinavian 126 

Tripe Mexican 

Tunny Fish Salad Italian. 

Turkey Stuffed Guatemala 108 

Turkish Sherbet 146 

Turron de Vino Chilean.. 160 

Umitas Spanish 70 

Veal Galantine English .. 98 

" Roast German 

" Shoulder Bourgeoise 

" Soup 28 

" Stuffed Italian 

Vegetable Marrow English 

Venetian Pudding 144 

Venison German 108 

Vermouth Punch Mexican 163 

Vitement Fait French . . . 154 

Wine Soup N. German. ... 28 
Wow- Wow Sauce Old 

English 46 

Zambaione Italian 144 

Zucchini Italian 70 

and Tomatoes 70